Empanadas Colombianas

Method

1. 1

   Cook beef with hogao (tomato + spring onion) and cumin; fold into the mashed potato.

2. 2

   Knead masarepa with warm water and salt; press discs inside a cut plastic bag.

3. 3

   Fill, fold using the bag, and seal with a bowl-rim crimp.

   💡 The plastic-bag press is the authentic tool — nothing else releases the dough as cleanly.

4. 4

   Fry at 180°C until golden and blistered, ~4 minutes.

5. 5

   Serve with ají: cilantro, lime, chili and minced onion in water-vinegar.