AI-generated image
Empanadas de pipián
Empanadas de pipián: Popayán's small fried corn empanadas with potato-peanut filling and peanut ají
Popayán, the white colonial city of the Cauca, is proud of its tiny empanadas de pipián, fried by the dozen at market stalls and around the Holy Week processions. The filling, pipián, is a stew of small potatoes coloured with achiote and enriched with ground roasted peanuts, so each bite is crisp corn shell, then soft, nutty, savoury potato. They always come with ají de maní, a loose peanut and chilli sauce spooned into the open end. Many households add chopped hard-boiled egg to the pipián; this version leaves it out and is fully vegan. A wet filling is the classic error, as it steams inside and bursts the dough in the oil, so cook the pipián until thick and let it cool before filling. Chef's tip: shape the empanadas on a sheet of plastic cut from a freezer bag; the thin corn dough lifts off cleanly and seals without cracking.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the pipián
For the dough
For the peanut ají
For frying
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/11 doneStep 1: Boil 1 ⅛ lb small waxy potatoes in salted water for 8–10 minutes, until just tender. Drain.
9 minStep 2: Heat 2 tbsp sunflower oil with 1 tsp ground annatto (achiote) in a frying pan over a medium heat for 30 seconds, until the oil turns deep orange.
Step 3: Add 3 spring onions and fry for 3 minutes, until soft, then add 1 tomato, 1 garlic clove and ½ tsp ground cumin and cook for 5 minutes, until thick.
8 minStep 4: Add the potatoes, 2 ⅞ oz roasted unsalted peanuts and 1 tsp salt. Cook for 3 minutes, mashing about a third of the potatoes, until the filling is thick and holds together on a spoon.
3 minStep 5: Spread the pipián on a plate and leave until completely cool, about 20 minutes.
20 minStep 6: Mix 10 ½ oz yellow precooked corn flour (masarepa), 1 ¾ cups warm water, ½ tsp salt and ¼ tsp ground annatto (achiote) and knead for 3 minutes, until smooth and soft like play dough. Cover and rest for 5 minutes.
8 minStep 7: Divide into 30 balls the size of a large marble. Press each between two sheets of plastic into a thin 9 cm round.
Step 8: Spoon 1 heaped teaspoon of pipián onto each round, fold over using the plastic and seal by pressing the edge with the rim of a small glass. Set on a tray.
Step 9: For the ají, blend 1 ¾ oz roasted unsalted peanuts, ¾ cup water, 2 hot red chillies, 1 tbsp white wine vinegar and ½ tsp salt to a coarse sauce. Stir in 1 spring onion and 2 tbsp fresh coriander.
Step 10: Heat 4 ¼ cups sunflower oil in a deep pan to 350°F. Fry the empanadas in batches for 3 minutes, turning once, until crisp and golden all over. Drain on kitchen paper.
20 minStep 11: Serve hot, with the ají to spoon into each empanada after the first bite.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 11 g
- Carbs
- 55 g
- Fat
- 23 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does empanadas de pipián take?
- About 90 minutes in total: 50 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of small waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Japanese
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian