Empanadas Colombians: a popular snack with potato filling

Ingredients:

Dough: 
1 ½ cups precooked yellow cornmeal
2 cups water
1 tablespoon vegetable oil
½ teaspoon Salt

Filling
2 cups peeled and diced white potatoes
1 chicken or vegetable bouillon tablet
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

 

Directions:

To prepare the dough:Place the corn meal in a large bowl. Add salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes. To make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside. Heat 1 tablespoon olive oil in a large skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes. Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes. Transfer the meat mixture to the mashed potatoes bowl and mix well to combine. Break small portions of the dough and form each portion into a ball. Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each. Fill a large pot with vegetable oil. Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides. 

 

Credit:  https://www.youtube.com/watch?v=p0XAm9GEBGM