Colombian Empanadas

Serve with sliced lemons. The acid of the lemon juice is both
complimentary to the filling and to the crust.

This meat filling is full of vegetables and heavy on seasoning.


Delicious and fun to serve at a party.  These empanadas are not made
with a traditional dough, but with puff pastry.  Only the meat filling needs to be
prepared and then these can be quickly assembled and baked.

As Always,

ENJOY!

2 packages frozen puff pastry, defrosted

1 lb. ground beef

1/2 lb. ground pork

1-2 cups cooked potatoes, diced

1 carrot

2 stalks celery

1/2 large onion

1/2 cup cilantro, chopped

1 tsp. paprika

1/2 tsp. garlic powder

2 tsp. ground cumin

1/2 tsp. cumin seeds

salt and pepper

olive oil

Lemon wedges

  In a large skillet on medium heat add olive oil.  Finely grind carrot, onion and celery in food processor.  Add to hot skillet, cook for 2-3 minutes.  Add ground meats and cook through.  Add all the seasonings, and reduce heat.  Add 1-2 Tbsp. water to moisten mixture, and continue cooking until water evaporates and seasonings have coated meat.  Add diced potatoes.  Let cool.  

  Cut pastry dough into squares, add heaping tsp. of filling to center of square.  Brush edges with water or egg whites.  Fold in half to create a triangle, press edges together.  Place on baking sheets and cook at 400 degrees until the dough is lightly browned, approx. 12-15 minutes.  Serve warm with lemon slices.