Empanadas de Huevo (Egg-Stuffed Empanadas)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
25 minutes
Number of servings
8
Difficulty
Medium
Ingredients
500
gr yellow pounded corn
125
gr pork meat, cooked and finely chopped
8
piece(s) eggs
oil
salt
Directions
- Soak corn overnight, take half and cook in water for 20 minutes, add other half raw and let cool.
- Grind everything with a little salt and knead.
- Take portions and form balls that are flattened on plastic sheets or greased plantain leaves (should be ½ cm thick by 10 cm diameter).
- Place in hot oil for about 3 minutes (will see them rise and puff), remove, open small slit with spoon, fill with a little meat and raw egg.
- Close by placing and pressing a little fresh masa on slit and return to hot oil for 2 more minutes, until golden.
- Conch Salad San Andrés and Providencia