Empanadas de Pipián (Colombian Empanadas with Potato and Peanuts)

1. 1Heat the olive oil in a medium pan over medium heat.
2. 2Cook the scallions, bell peppers, and tomatoes, stirring frequently for 3-4 minutes.
3. 3Add the garlic and cook for 1-2 minutes, stirring frequently.
4. 4Add the potatoes, season with salt and pepper, and cook for 3-4 minutes, stirring frequently.
5. 5Add water, turn heat down to medium-low, and let cook, covered, for 15 minutes.
6. 6After 15 minutes the liquid should be absorbed, and you should be able to easily mash the potatoes with a wooden spoon.
7. 7Add peanuts and stir until well combined.
8. 8Set aside to cool.

Make the dough:

1. 1Add the pre-cooked cornmeal, warm water, vegetable oil, and spice blend to a medium bowl. Stir to combine.
2. 2Using your hands, knead gently until you have a uniform and smooth ball of dough.
3. 3Set aside.

Make the empanadas:

1. 1Break off small portions of the dough, about 1 ½ tablespoons each, and form each portion into a ball by rolling between the palms of your hands.
2. 2Cut a piece of plastic wrap or a plastic bag, place the ball of dough over the plastic, and roll out or press until you have a uniform thin disc.
3. 3Place about ½ tablespoon of filling in the center of the disc.
4. 4Using the plastic underneath, fold the dough over to enclose the filling, forming a half moon.
5. 5Remove excess dough by making a clean cut using a small bowl or cup. (See the video link in recipe description for a visual demo.)
6. 6Set formed empanadas aside until your oil is ready for frying.
7. 7Fill a medium large pot with vegetable oil and heat over medium heat to 360°F.
8. 8Carefully place 2-3 empanadas at a time in the heated oil and fry for about 2-3 minutes until golden on all sides.
9. 9Carefully transfer the empanadas to a plate lined with paper towels and remove excess oil.
10. 10Serve with your favorite hot sauce, or hogao sauce. Enjoy!