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These crunchy, golden Colombian empanadas with potatoes and peanuts are a delicious dish that everyone can enjoy (including vegans). An easy spice blend in the dough not only adds extra flavor, but a gorgeous color too. See a video demo of the empanada making process for pointers—it’s much easier than you might think! And read more about the origins of this dish if you’re curious where they came from.
Serve these fried pockets of deliciousness with your favorite hot sauce, or hogao (which also goes great with cheese arepas).
Shopping List: You’ll need P.A.N Pre-Cooked White Cornmeal to make the dough, and the spice blend is made from ground achiote, turmeric, onion powder, and garlic powder.
Special Equipment: You’ll need a large, deep, heavy-bottomed pot like a Dutch oven and a candy or deep-fat frying thermometer to make sure your oil is at the right temperature.
See our beginner’s guide to deep-frying if it’s your first time.
Dutch ovens are great for frying, among many other cooking methods.
Buy Now ›Make the dough:
Make the empanadas:
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