Antioquian Empanadas

Masa - Dough (Step 1) 
Ingredients:

• 2 cups of areparina
• 2 Tbs of cornstarch
• 1 Tbs brown sugar
• 1 tsp salt
• 2 cups water

Directions:

1. Mix dry ingredients
2. Add water & mix
3. Let sit for 3 minutes
4. Knead dough for a few minutes

Relleno - Filling (Step 2)

Ingredients:

• 1 lb ground pork
• 4 Tbs oil
• 1 c hogao *see recipe below
• 2 Tbs vinegar
•  Salt - to taste
• Cumin - to taste
• 1 lb of potatoes - peeled, boiled & chopped

Directions:

1. Brown ground pork in oil
2. Add hogao
3. Add  vinegar
4. Add salt & cumin to taste
5. Simmer for 5 minutes
6. Add potatoes
7. Let cool

*Hogao (used in filling, save what is left for eating on the finished empanadas)

• 1 lb tomato - chopped
• 1/2 lb onion - chopped
• 4 green onions with stalk - chopped
• salt, cumin & pepper to taste
• Mix in a sauce pan and simmer a few minutes

Empanadas (Step 3)

1. Make a small ball of dough
2. Place ball between 2 pieces of plastic (plastic bag cut to size) 
3. Flatten it into a empanada mold or press between 2 plates into a small circle approx. 3"  in diameter  
4. Place a tablespoon of the filling in the middle
5. Seal and flute the edges
6. Deep fat fry until golden
7. Remove from fat and drain on absorbent paper 
8. Serve with remaining hogao, key lime and/or hot sauce

Note: Photos are of recipe being made with seminary student Henry's wife Iliana showing me (I had forgotten how to do it after 27 years).  - Marlene 

(Recipe from Colombia)