Colombian empanadas have a corn dough, are crispy on the outside, and are filled with shredded beef and potatoes. They are eaten with aji (hot sauce) and lime, and you can never have just one.
Time: 20 minutes from frozen · Yields: 4 units · Difficulty: easy
INGREDIENTS
4 frozen Colombian beef empanadas
Plenty of oil for frying
Colombian hot aji, to accompany
Lime
PREPARATION
Heat plenty of oil in a deep skillet or fryer. It should be very hot, but not smoking: if you drop a small piece of dough in, it should bubble immediately.
Fry the empanadas directly from the freezer, without thawing. This step is important: if you thaw them beforehand, the dough will absorb oil and become soft.
Leave them for three to four minutes on each side, until golden and crispy.
Drain on absorbent paper to remove excess oil.
Serve hot, with hot aji and a squeeze of lime on top.
TIP
Do not crowd the empanadas in the pan. Fry them two at a time so that the oil maintains its temperature and they become truly crispy.
ALSO BAKED
If you prefer to avoid frying, bake them at 200 degrees for twenty minutes, turning them halfway through cooking. They will be less crispy but just as tasty.
AVAILABLE VARIETIES
At CoCo, we have Colombian beef, chicken, and vegetarian empanadas, frozen and ready to fry. Cold chain shipping in the Netherlands and Belgium.