Known since colonial times, empanadas are a traditional dish typical of the cuisine of Spanish speaking countries. Thanks to their relatively homogenous character, they’ve become a staple of the Colombian gastronomy. They are small in size, can have a wide variety of fillings, and are fried in oil. Colombian empanadas are the ideal appetizer for group meals, shared with friends and family.
- Add the flour, a little salt, the food coloring and the cumin in a bowl
- Add water little by little to obtain a homogeneous mixture
- Place the plastic foil on top of a cutting board
- Form a small ball, cover it with plastic foil and crush it with another board or a plate
- Put some of the filling* in the center of the dough
- Fold in half and work the edges
- Cut the empanada in a half moon shape with a glass
- Cook the empanadas in the oven at 375o F for 15 minutes.
- Serve with chili or salsa
* The filling is prepared with an onion, tomato, lentil and rice stew, seasoned with salt and pepper.
* The Chili is made with vinegar, olive oil, diced tomatoes, dried cilantro.
Recipe by Diana Rodriguez