Colombian empanadas recipe

This empanadas recipe is popular in Colombia and in Colombian restaurants all over North America. 

For the pastry:
Colombian empanadas tend to be made with cornmeal rather than flour, and are deep fried rather than baked.

For around a dozen medium empanadas you'll need:

•     1 ½ cups precooked yellow cornmeal (Masarepa)
•     2 cups water
•     1 tablespoon vegetable oil
•     ½ tablespoon Sazon Goya with Azafran (a dry seasoning available in Latin food stores containing cumin, garlic powder, and saffron.)
•     ½ teaspoon salt

Method:
1.    Place the Masarepa, Sazon Goya and salt in a bowl and mix well. Add the water and oil and combine to form the dough. .
2.    Roll into a ball, cover and place in the fridge for about half-an-hour.
3.    Roll out the dough on a cutting board and cut out discs around a small plate or with an appropriately-sized cutter.
4.    They can be used immediately or refrigerated/frozen for later.

For the filling:
Yu'll need:

•     2 cups peeled and diced white potatoes
•     1 chicken or vegetable bouillon cube
•     1 tablespoon olive oil
•     ¼ cup chopped white onions
•     1 cup chopped tomato
•     ½ teaspoon salt
•     ¼ cup chopped green onions
•    1 chopped garlic clove
•     2 tablespoon chopped fresh cilantro
•     2 tablespoon chopped red bell pepper
•     ¼ teaspoon black pepper
•     ½ pound ground pork and beef

Method:
1.    Cover the potatoes in a pot with water, add the bouillon cube, bring to the boil and cook for twenty to twenty-five minutes or until tender.
2.    Drain and mash the potatoes. Set aside.
3.    Heat olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for five minutes.
4.    Add the garlic, tomatoes, bell pepper, green onions, cilantro, salt and black pepper. Cook for fifteen minutes.
5.    Add the ground pork and beef and cook while breaking it up with a wooden spoon, for ten to fifteen minutes or until the mixture is fairly dry.
6.    Combine this mixture with the mashed potatoes to complete the filling.
7.    Let the mixture cool, as hot filling will loosen up the pastry and make it harder to work.

To make the empanadas:
1.    Fill a large pot with vegetable oil and heat over medium heat to 360° F.
2.    Spoon some filling into the middle of each pastry disc.
3.    Fold the dough in half over the top of the filling, forming a pocket. Squeeze as much air out as possible. Crimp the edges shut with a fork or your fingers for a traditional look.
4.    Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.
5.    Using a slotted spoon transfer the empanadas to a plate lined with paper towels.
6.    Serve hot!
7.    For a vegetarian variation, simply leave out the meat.