Vegetarian Empanadas with Aji Sauce
Crisp Colombian-style masarepa empanadas filled with dry mashed Yukon Gold potatoes, carrots, and peas. Serve them hot with fresh cilantro-lime aji made with jalapeño and scallions.
- aji sauce
- appetizer
- carrots
- cilantro
- colombian
- colombian empanadas
- comfort food
- dairy-free
- deep-fried
- dinner
- egg-free
- empanadas
- entertaining
- fried
- gluten-free
- jalapeno
- lime
- lunch
- main course
- masarepa
- nut-free
- party food
- peas
- plant-based
- potatoes
- shellfish-free
- snack
- south american
- soy-free
- street food
- vegan
- vegetarian
- vegetarian empanadas
- vegetarian empanadas with aji sauce
- yellow cornmeal
- Cuisine
- Colombian
Shopping options
Check ingredients to include themPackage used · most used first
Scallions, thinly sliced · 4 Each
Green Onions
100%
Details
Limes, juiced · 3 Each
Fresh Large Limes - Each
100%
Details
Carrot, peeled and diced · 1 Count
Carrots
90%
Details
Vegetable oil · 97 Tablespoon
Crisco Pure Vegetable Oil, Gluten-Free, 16 fl oz
76%
Details
Fresh cilantro, chopped · 1 Cup
Soli Organic™ Cilantro Bunch
57%
Details
Yukon Gold potatoes, peeled and diced · 12 Ounce
Private Selection® Petite Gold Gourmet Potatoes
Sale
50%
Details
Masarepa, precooked yellow cornmeal · 2 Cup
Goya® Masarepa® Yellow Corn Meal
42%
Details
Jalapeño pepper, seeded and minced · 1 Count
Fresh Jalapeno Peppers
22%
Details
Frozen peas, thawed · 0.5 Cup
Kroger® Frozen Sweet Green Peas
21%
Details
Ground cumin · 1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Details
Kosher salt · 2 Teaspoon
Morton Coarse Kosher Salt Coarse Salt for Cooking, 3 lb.
0%
Details
Water · 3 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- vegetable oil-6 cups
- water-3 cups
- precooked yellow masarepa-2 cups
- chopped fresh cilantro-1 cup
- peeled and diced Yukon Gold potatoes-12 oz
- peeled and diced carrot-1 medium
- thawed frozen peas-1/2 cup
- kosher salt-2 teaspoons
- seeded and minced jalapeño pepper-1 large
- ground cumin-1 teaspoon
- thinly sliced scallions-4 each
- juiced limes-3 each
Peel and dice the potatoes and carrot, thaw the peas, mince the jalapeno, chop the cilantro, slice the scallions, and juice the limes.
Keep knife blades angled away from fingers while peeling, dicing, mincing, and slicing.
Avoid touching your eyes after handling minced jalapeño; wash hands and the cutting board well.
Put the potatoes and carrot in a saucepan with enough additional water to cover by 1 inch. Add 1 teaspoon kosher salt, bring to a boil, and cook until very tender, 12 to 15 minutes.
Use caution around boiling water and steam when checking the vegetables.
Drain the potatoes and carrot well, return them to the warm saucepan, and stir over low heat for 1 minute to drive off excess moisture. Mash with 1 tablespoon vegetable oil, the cumin, and the peas until the filling is cohesive but dry and thick. Let cool. You should have about 2 cups filling.
Tip hot cooking water away from your body to avoid steam burns.
In a bowl, mix the masarepa, 1 3/4 cups warm water, and 1/2 teaspoon kosher salt until a soft dough forms. Knead for 1 minute, adding up to 1/4 cup more warm water, 1 tablespoon at a time, if the dough cracks or feels dry. Cover and rest for 10 minutes.
Make the aji by stirring together the jalapeño, cilantro, scallions, lime juice, remaining 1/2 teaspoon kosher salt, and 1 cup water. Set aside so the flavors mingle.
Divide the dough into 16 balls. Place one ball between sheets of plastic wrap and press or roll into a 5-inch circle about 1/8 inch thick.
Add about 2 tablespoons filling to one side of the dough circle. Fold the dough over, press out trapped air, and seal the edge firmly into a half-moon. Repeat with the remaining dough and filling, reserving any extra filling rather than overfilling the empanadas.
Do not overfill the empanadas; dry filling and tightly sealed edges help prevent bursting in hot oil.
Pour 6 cups vegetable oil, or enough to come 1 1/2 to 2 inches deep, into a deep, high-sided skillet, making sure the oil fills the skillet no more than halfway. Heat to 350°F. Fry empanadas in batches, turning once, until deep golden and crisp, 4 to 5 minutes per batch.
Use a deep, high-sided skillet large enough that the frying oil comes no more than halfway up the sides.
Lower empanadas gently into the hot oil with a slotted spoon to avoid oil burns.
Keep the oil near 350°F to reduce splattering and prevent greasy empanadas.
Transfer fried empanadas to paper towels with a slotted spoon and let them drain for 2 minutes. Serve hot with the fresh cilantro-lime aji.
Let the empanadas cool briefly before eating because the filling will be very hot.
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