Vegetarian Empanadas with Aji Sauce

Cuisine

Colombian

Servings

4

Total time

1 hr 10 min

Prep

35 min

Cook

35 min

Difficulty

hard

Ingredients

• 2 Cup Masarepa, precooked yellow cornmeal - 2 cups (10 oz), Equivalent weight given as 10 oz.
• 3 Cup Water - 3 cups (24 fl oz), divided, plus more for boiling, Divided; plus additional water as needed for boiling the vegetables.
• 2 Teaspoon Kosher salt - 2 teaspoons, divided, Divided among boiling water, dough, and aji.
• 97 Tablespoon Vegetable oil - 6 cups (48 fl oz), plus 1 tablespoon, or as needed for frying, Use 1 tablespoon in the filling and about 6 cups, or as needed, for frying.
• 12 Ounce Yukon Gold potatoes, peeled and diced - 12 oz, peeled and diced
• 1 Count Carrot, peeled and diced - 1 medium, peeled and diced
• 0.5 Cup Frozen peas, thawed - 1/2 cup, thawed
• 1 Teaspoon Ground cumin - 1 teaspoon
• 1 Count Jalapeño pepper, seeded and minced - 1 large, seeded and minced
• 1 Cup Fresh cilantro, chopped - 1 cup, chopped
• 4 Each Scallions, thinly sliced - 4, thinly sliced
• 3 Each Limes, juiced - 3, juiced

Instructions

1. Prepare vegetables and aji ingredients

   1. *Peel and dice the potatoes and carrot*, *thaw the peas*, mince the jalapeno, chop the cilantro, slice the scallions, and juice the limes.

2. Boil the filling vegetables

   2. 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.

3. Mash a dry filling

   3. 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.

4. Make the masarepa dough

   4. 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*.

5. Mix the aji sauce

   5. 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.

6. Roll the dough rounds

   6. 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.

7. Fill and seal the empanadas

   7. 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.

8. Fry the empanadas

   8. 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.

9. Drain and serve

   9. 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*.