In this recipe we are going to make some typical Colombian empanadas but, in this case, in a smaller cocktail-type size, that is, that can be consumed in a single bite. These are ideal for any type of meeting or visit you have at home, since they are made from 30 to 40 units, they are frozen and you only have to fry them before serving them. Do you dare to cook them? Well, keep reading the step by step that detail and learn how to prepare cocktail-type empanadas.
Ingredients to make Cocktail Empanadas:
- 1 unit of dough for empanadas
- 3 units of Potatoes or potatoes
- 500 grams of ground meat
- 1 cup of soy sauce
- 1 tablespoon of oregano
- 1 teaspoon Cumin
- 1 pinch of garlic paste
- 1 pinch of salt
- 1 pinch of black pepper
How to make Cocktail Empanadas:
1 The first step to make the recipe for cocktail-type empanadas is to pre-list the ingredients.
2 Peel the potatoes and cut into medium squares, take them to a deep pot with enough water to cover them and cook until they are soft to mash. Remove them and reserve them in a bowl.
3 Now we are going to make the filling for the empanadas. To do this, take a pan over medium heat, add a little sunflower oil and add the ground meat with a little salt, pepper, oregano and cumin. Sauté until the ingredients are integrated.
4 Once you see that the meat is sautéing, add the soy sauce, two cups of water and a little garlic to taste. Cook until sauce is reduced. Once you see that the meat is ready, turn off the heat.
5 Mix the sautéed meat with the potatoes or potatoes.
6 Mix all the ingredients well until they are integrated as seen in the photograph.
7 Form medium sized balls with the empanada dough.
8 With the help of a plate, flatten each of the balls that we formed in the previous step and fill them. As we are making cocktail-type empanadas, we must bear in mind that they are smaller and, therefore, their preparation is even more complex, since they are more delicate to make. So, fill with the help of a spoon and close with the help of an empanada machine like the one I have, and if you don’t have one, use a cutter.
9 The ideal is that the Colombian empanadas remain this size, if you observe they are of a bite only in this recipe approximately between 25 and 30 empanadas come out, which can be consumed between 12 and 14 people.
10 Take a pan with enough oil to fry over medium heat, once hot add each of the empanadas and fry them. Depending on the size of the pan, you can add between 6 and 8 empanadas in total.
11 Remove the empanadas from the hot oil and reserve them on absorbent paper. If you want to freeze them, the ideal is not to fry them too much, while if you want to consume them at that moment, remove them when you notice that they take a brown color. In this case, you should monitor the temperature and be aware that they do not burn.
12 Serve our Colombian cocktail-type empanadas hot, the ideal is to accompany them with homemade chili.
