1. EMPANADA DOUGH: mix corn flour, water and salt, knead until everything is incorporated and a smooth dough is obtained.
2. CUT VEGETABLES: cut the onion into small squares, the concasé tomato.
3. BLANK the peas (1-2 min in boiling water and transfer to ice water).
4. COOK the potatoes, peel and set aside.
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5. - SOFRITO: EVOO + onion (poach well) + peas + tomato + spices (let all the water evaporate).
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6. - Add the cooked potato to the sauce and crush everything until it is well integrated.
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7. - STRETCH THE DOUGH: take a portion of the dough, make a ball, flatten it between plastic wrap, fill and seal (you can use a glass or a bowl to seal it well).
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8. FRY in abundant sunflower oil, very hot and drain the excess oil on kitchen paper.
CORNMEAL
WATER
TOMATO
POTATO
ONION
GREEN PEAS
CUMIN
SALT
EVOO
SUNFLOWER OIL
GROUND BLACK PEPPER
SPICY CHILLI SAUCE
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375g
425ml
90g
400 grams
170g
60gr
w/o
w/o
w/o
500ml
w/o
w/o
OBSERVATIONS / TRICKS
CONCASÉ TOMATO : make a cross cut on the top of the tomato, blanch in boiling water for 25-30 seconds, remove to ice water and peel. Cut into 1/4, remove the seeds and cut into small squares
.
SPICY PEPPER SAUCE : red onion, tomato, cilantro, Cayenne or chilli, garlic, lime, salt. Cut everything into small squares except the tomato. Blend the tomato with the cayenne or chili. Mix everything, add the freshly chopped coriander, salt, lime and leave to macerate for 30 minutes in the fridge.