Colombian Empanadas

Name: Colombian Empanadas
Ingredients: 1 teaspoon vegetable oil; 1/4 pound ground pork; 1 small onion, finely chopped; 1 carrot, peeled and finely chopped; 1 potato, peeled and finely chopped; 1 tomato, peeled, seeded and chopped; 4 tablespoons finely chopped cilantro; 2 hardboiled eggs, chopped; 1 tablespoon capers, rinsed, drained and chopped; Salt and freshly ground black pepper; 1 recipe Cheese Pastry

11 ingredients

8 steps

Ingredients

1 teaspoon vegetable oil
1/4 pound ground pork
1 small onion, finely chopped
1 carrot, peeled and finely chopped
1 potato, peeled and finely chopped
1 tomato, peeled, seeded and chopped
4 tablespoons finely chopped cilantro
2 hardboiled eggs, chopped
1 tablespoon capers, rinsed, drained and chopped
Salt and freshly ground black pepper
1 recipe Cheese Pastry

Directions

1

Heat the oil in a large skillet over moderate heat.
2

Add the meat, onions, carrot and potato and saute until the meat is no longer pink and the vegetables are tender.
3

Remove from the heat and stir in the tomato, cilantro, eggs, capers, salt and pepper.
4

Preheat the oven to 450 degrees.
5

Roll out the chilled pastry to 1/4 inch thick and cut out 3 inch diameter rounds (you should get about 40).
6

Place 2 tablespoons of the filling on half of the rounds, and cover the filling with the remaining half of the rounds.
7

Seal the edges with the tines of a fork.
8

Place the filled empanadas on a baking sheet and bake for 8 to 10 minutes, or until lightly browned.