Ingredients

Dough:

• 2 cups of Pan pre-cooked yellow or white corn meal (available at Familia)
• 2 ½ cups water
• 2 tablespoons oil
• Salt
• Frying oil (to cook empanadas)

Filling:

• 2 tablespoons oil
• 1 ½ cups onion, chopped tomato, pepper and garlic
• 2 tablespoons tomato paste
• 1 lb ground beef
• 1 lb of potatoes
• Chopped fresh cilantro, to taste
• Salt and pepper

Method

1 To make the dough, pour water, oil and salt in a bowl. Add Pan corn flou . Mix well with a wooden spoon and let the dough rest for 2 minutes. Knead for 2 additional minutes. Set aside in a lidded container.

2 To make the filling fry the vegetables in a pan and add the tomato paste. Add beef and cook over medium heat for 10 minutes, add cilantro at the end of the process. Add salt and pepper to taste. In a separate bowl, boil the potatoes and then mash them. You can use cream and butter if you like, or simply mash with salt and pepper. Combine potatoes with the beef and vegetable mix to create the filling

3 Divide the dough into 12-15 equal portions and form small balls. Place a sheet of plastic wrap on a fl t surface and fl tten the balls to form ¼ inch thick dough discs. Place a portion of filling in the cent e of each one, fold the dough in a half-moon shape, join and seal the edges with a circular mold (a cup or small bowl works well). Then, remove excess dough.

4 Deep fry until golden brown. Drain over paper towels and serve while hot. Always remember to serve with some kind of dip or sauce, even lime wedges are amazing with empanadas.

Familia Fine Foods
3245 Harvester Rd Unit 17, Burlington
(905) 632-9299
familiafinefoods.com