Empanadas de Pipian (Colombian Potato and Peanut Empanadas)

Savory empanadas filled with a creamy mixture of mashed potatoes, peanuts, and traditional Colombian spices. Served with a spicy aji dipping sauce for an extra kick.

Prep Time

20 minutes

Total Time

45 minutes

Calories

695 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.48/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Comfort Food•Spicy

Ingredients

Servings

1lbRusset Potatoes(Peeled and cubed)

£0.60

0.5cupRoasted Peanuts(Unsalted)

£0.75

2tbspVegetable Oil(For sautéing)

£0.05

0.5mediumOnion(Finely chopped)

£0.20

2clovesGarlic(Minced)

£0.10

1tspAchiote Powder

£0.25

0.5tspCumin(Ground)

£0.10

0.3tspTurmeric(Ground)

£0.05

0.5tspSalt(Or to taste)

£0.01

0.3tspBlack Pepper(Or to taste)

£0.05

0.3cupVegetable Broth(Or as needed)

£0.10

8discsEmpanada Dough(Store-bought or homemade)

£2.50

1Egg(Beaten, for egg wash)

£0.25

2tbspOlive Oil(For Aji Sauce)

£0.15

0.3smallRed Onion(Finely chopped, for Aji Sauce)

£0.10

0.5Serrano Pepper(Minced, seeded if desired, for Aji Sauce)

£0.20

0.3cupCilantro(Chopped, for Aji Sauce)

£0.30

2tbspLime Juice(Freshly squeezed, for Aji Sauce)

£0.15

2tbspWater(For Aji Sauce)

Total Cost

£5.91

£1.48 per serving

Instructions

1.
Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and mash until smooth.
2.
While the potatoes are boiling, grind the peanuts in a food processor or blender until finely ground but not a paste. Be careful not to over-process.
3.
Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4.
Stir in the achiote powder, cumin, turmeric, salt, and pepper. Cook for 30 seconds, stirring constantly.
5.
Add the cooked onion and spice mixture to the mashed potatoes. Stir in the ground peanuts and vegetable broth. Mix well until everything is combined and creamy. Adjust seasoning to taste.
6.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
7.
Lay out the empanada dough discs. Place about 2 tablespoons of the potato and peanut filling in the center of each disc.
8.
Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
9.
Brush the empanadas with the beaten egg wash to give them a golden color.
10.
Bake for 20-25 minutes, or until the empanadas are golden brown.
11.
While the empanadas are baking, prepare the Aji sauce: In a small bowl, combine the olive oil, red onion, Serrano pepper, cilantro, lime juice, and water. Stir well and adjust seasonings to taste.
12.
Serve the empanadas de pipian hot with the spicy aji dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (230g)

695 kcal / 2908 kJ

Carbs

65g

25% of RDA

Fat

42g

60% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

6 g

7% of RDA

Sodium

575 mg

25% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a smoother mashed potato mixture, use a ricer or food mill instead of a potato masher.

If the filling is too thick, add more vegetable broth one tablespoon at a time until you reach the desired consistency.

You can add other vegetables to the filling, such as green peas or chopped carrots.

For a spicier Aji sauce, use more Serrano pepper or add a pinch of cayenne pepper.

Empanadas can be made ahead of time and reheated in the oven. Store them in an airtight container in the refrigerator.

Cooking Equipment

Oven

Stovetop

Large Pot

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smoother mashed potato mixture, use a ricer or food mill instead of a potato masher.

If the filling is too thick, add more vegetable broth one tablespoon at a time until you reach the desired consistency.

You can add other vegetables to the filling, such as green peas or chopped carrots.

For a spicier Aji sauce, use more Serrano pepper or add a pinch of cayenne pepper.

Empanadas can be made ahead of time and reheated in the oven. Store them in an airtight container in the refrigerator.

Empanadas de Pipian (Colombian Potato and Peanut Empanadas)

Ingredients

Instructions