Colombian Beef Empanadas

Ingredients

• 500 gprecooked cornmeal
• 400 gground beef
• 1onion — diced
• 2potatoes — diced
• 1 tspcumin
• for fryingoil
• aji sauce — to serve
• to tastefine sea salt and black pepper

Method

1. Peel and finely chop the onion, setting it aside in a small bowl. Peel the potatoes and cut them into small cubes, approximately 1 cm in size. This ensures they cook evenly and quickly when added to the beef.
2. In a large skillet or frying pan, heat a generous amount of oil over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, which should take about 3 to 4 minutes. This step builds the base flavor for the filling.
3. Add the ground beef to the pan with the onions. Use a wooden spoon to break up the meat into small pieces as it cooks. Stir in 1 teaspoon of cumin, and season with fine sea salt and black pepper to taste. Cook until the beef is browned and the spices are well integrated, ensuring there are no pink bits left in the meat.
4. Add the cubed potatoes to the beef mixture. Stir well to combine, ensuring the potatoes are evenly coated with the beef and spices. Cover the pan with a lid and let it cook for about 10 minutes, stirring occasionally, until the potatoes are tender and can be easily pierced with a fork.
5. While the filling is cooking, prepare the dough by mixing 500 g of precooked cornmeal with enough water to form a soft, pliable dough. Knead it until smooth, then divide it into small balls, each about the size of a golf ball.
6. Flatten each ball of dough into a thin circle, about 3 mm thick, using your hands or a rolling pin. Place a spoonful of the beef and potato filling onto one half of each circle, then fold the other half over to enclose the filling. Press the edges together firmly to seal, using a fork to crimp the edges for a decorative touch.
7. In a deep frying pan or pot, heat oil over medium-high heat until it shimmers. Carefully lower the empanadas into the hot oil, frying them in batches to avoid overcrowding. Cook each empanada until it is golden brown and crispy, turning once to ensure even cooking.
8. Remove the empanadas from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Finish with a sprinkle of fine sea salt while they are still hot. Serve immediately with aji sauce on the side for dipping, inviting everyone to share and enjoy.