Feb 3, 2018


Norman Van Aken ©, 2001, “New World Kitchen”

The natives of Southern Colombia inherited pipían from the Inca Empire, which ruled them for a couple of centuries before the Spaniards arrived.

Yield:  60 + Empanadas

For the Filling: (Yields 4 Cups)

1 ½ pounds of red potatoes, peeled and diced

1 Tablespoon annatto oil (see pg xxx) or olive oil

1 Tablespoon whole butter

½ yellow onion, peeled and diced

1 garlic clove, peeled and thinly sliced

½ of a red bell pepper, stem & seeds discarded & finely chopped

1 large ripe tomato, peeled, seeded and diced

2 teaspoons of toasted and ground cumin

3 Tablespoon Sherry wine vinegar

½ Cup chicken stock

¾ Cup pepitas, toasted and thoroughly processed

1 hard‑boiled egg, peeled diced medium

2 scallions, trimmed and thinly chopped

1 Tablespoon roasted garlic, mashed

Kosher salt and freshly cracked black pepper, to taste

1 egg

1 Tablespoon water

Canola oil for deep frying

Preheat an oven to 250 degrees.

Prepare the dough. Wrap tightly in plastic and chill.

Cook the potatoes in salted water for about 15-25 minutes until the potatoes are easily pierced with a knife. Drain them and set aside.

Now in a large sauté pan cook the onions, garlic, and red pepper in the annatto oil and butter until the red pepper and onion are softened, (about 3 minutes). Season with the salt, pepper and cumin. Add the Spanish sherry wine vinegar and chicken stock and stir well.

Add the cooked potatoes, hard‑boiled egg and pepitas to this mixture. Mix thoroughly. Now dry this mixture in a low oven for 20 minutes to reduce the moisture and concentrate the flavors. Fold in the scallionsand roasted garlic. Season to taste. Set aside.

For the Empanada Dough:

8 cups all purpose flour

1 ½ teaspoon salt

4 teaspoon baking powder

2 cups vegetable shortening

2 cups ice water or enough to bind the dough

Mix flour, salt and baking powder into a medium sized mixing bowl. Using a pastry cutter or fork, crumble the shortening into the flour, until the mixture resembles coarse crumbs. Add water and stir with a fork until the dough forms a ball.  Wrap with plastic wrap and refrigerate for 45 minutes.

In a small bowl, whisk together the egg with the water.

Divide the dough into workable portions. Re wrap any that you’re not working with.  On a well floured working surface roll out the portion to 1/6” thickness.  Cut into rounds with a 4 - inch cutter to cut through the dough.

Place about one tablespoon and a half of the filling inside each circle and brush the edges with the egg wash. Fold the empanada over and .  This might be easier for you if you pick it up in your hands.  Crimp the outer edge with your fingers.  Then lay the empanada down on the working surface and crimp the edges again with the underside of a fork that has been dipped in flour to prevent it from sticking.  Continue this in batches until all are done.

Preheat the oil to 350º for frying. 

Fry the empanadas until golden brown,  3- 4 minutes.