Hot Sauce Recipe For Empanadas

1. Spiced Potato Empanadas
2. Colombian Empanadas With Hot Sauce Recipe

Impress your family and friends with Colombian Empanadas with Hot Sauce, a delicious fried dough pockets filled with a potato mixture packed with flavor!

Peel and cut the potatoes into small cubes. Put them in a pot, cover them with enough water and add salt. Cook for about 20 to 25 minutes on medium heat or until soft.

To make the dough, add hot water to a large bowl, add the chicken bouillon, Sazón Goya, salt and butter. Stir well to mix all of the ingredients.

Mexican Empanadas With Green Sauce

Slowly add the cornmeal to the water and stir with a big spoon. When all of the corn meal has been added, work the dough with your hands until it becomes soft. Let rest for 20 minutes.

Add oil to a large pan on medium heat. Add the garlic, red bell pepper, tomatoes, onion powder, salt, cilantro, and cumin. Cook this guiso (sauce) for about 5 minutes.

To make the empanadas, put a small ball of dough in the center of a tortilla press covered with plastic and press to flatten it. You can also put the small ball of dough between two pieces of plastic and flatten it with a small saucepan.

Texas Beef Empanadas

Cut off the edge of the half moon with a cup or drinking glass. This will shape your empanada and seal it at the same time. Another way to make them is pressing the edge with your fingers and folding the extra dough inwards, this will prevent the filling from coming out during frying.

Once you have all of your empanadas ready, you can fry them in a deep frier with enough oil at 350ºF. You can also fry them on the stove at medium high temperature.

Fry the empanadas for 6 to 7 minutes or until golden brown. Then put them on a paper towels to drain them.

Spiced Potato Empanadas

Add cilantro, red bell pepper and tomatoes. Pulse once or twice to mix the ingredients without blending. If you wish to have a stronger onion flavor you can add the green onion in this step instead of the previous one.Empanadas are Latin American or Spanish pastries.  They are typically filled with ground meat and/or vegetables or fruit.  They can be savory or sweet, baked or fried.  I came up with 4 empanada recipes and 3 sauces that you can dip them in.  I really only “came up with” 2 sauces as the marinara sauce on the left is from a jar…shhh ( ;

, paired with Roasted Red Pepper Sauce – these are inspired from a burger recipe I won a contest with,  La Taverna Tapas Burger.  They have ground beef, olives, garlic, roasted peppers and a touch of smoked paprika.

, also paired with Gruyere Cheese Sauce – these are a new version of an empanada recipe I had created a while ago.  They have spinach, crimini mushrooms, bacon and a touch of marsala wine.

Colombian Empanadas With Hot Sauce Recipe

To keep this post from being miles long, I’m going to post how to make the dough and the ingredients for all the fillings and sauces.  For the complete recipes just click on the “Printable Recipe” links toward the bottom of the post.

Pulse together flour, sugar, salt, butter and shortening in your food processor.  Drizzle in an egg yolk beaten with water.  Pulse until a ball forms.  Knead the ball a few times on a floured surface, form into a disk, wrap and refrigerate for 2 hours or overnight.

Shortcut: If you’re short on time…use pre-made refrigerated piecrust.  You can also check the Latin section of the frozen foods case at your grocer.  I have seen frozen empanada wrappers.

Black Bean And Sweet Potato Empanadas With Red Chili Sauce

Make a roux with butter and flour.  Add dry mustard, salt and white pepper.  Stir in milk.  Whisk until thickened.  Add shredded Gruyere cheese and stir until melted.

Cut your chilled dough in half.  Roll each half into a cylinder.  Cut each cylinder into 6 equal pieces.  Roll the 12 pieces into balls and flatten slightly with your hand.

Roll each flattened ball into a 6-inch round.  Fill with about 3 tablespoons filling.  Fold over and pinch closed to form semi-circular shape.  Press a fork around the edge to help seal and trim around the edge with a pizza wheel.  Place on parchment lined baking sheet (I baked mine on an ungreased pan, but some of mine stuck from the egg wash – so I recommend lining the pan with parchment.)  Brush with an egg wash and bake for 15-19 minutes or until golden browned.

Empanada Party! 4 Fillings + 3 Sauces = Yum!