Empanadas Paisas

Empanadas Paisas are turnovers filled with pork, beef, onion and scallion

Ingredients

 * ½ lb each of pork and beef
 * 1 tbsp each of onion and scallion, chopped
 * 1 tsp each of ground cumin seed and salt
 * dash pepper
 * 2 tbsp vegetable oil
 * 2 cups water
 * ½ cup each of chopped onions and chopped scallions
 * 4 small tomatoes, peeled and chopped
 * 1 lb (4 medium-sized) potatoes, boiled with skin
 * ½ tbsp fresh cumin seed, ground
 * ½ tbsp salt
 * ½ tsp pepper
 * 1 lb dry yellow corn
 * 1 tbsp salt
 * 2 tbsp cornstarch
 * 2 tbsp brown sugar

Directions

 * 1) The night before, marinate the meat with the onions, scallions, salt, pepper and ground cumin seed.
 * 2) The next day, brown the meat in the vegetable oil.
 * 3) Then return the marinade and add water.
 * 4) Cook until meat is tender (40 minutes).
 * 5) Remove and grind meat.
 * 6) Sauté the onions and scallions in 4 tsp oil.
 * 7) Add the chopped tomatoes and fry an additional 3 or 4 minutes.
 * 8) Mix in the ground meat and meat stock and cook for about 10 minutes.
 * 9) Peel and mash the cooled, boiled potatoes and add them to the meat and vegetable mixture.
 * 10) Mix the salt, pepper and ground cumin seed into the meat and potato mixture.
 * 11) Apart, boil the dry yellow corn in sufficient water to cover the corn, for about half an hour.
 * 12) Put the cooked corn through a grinder.
 * 13) Knead the dough until it is thoroughly mixed and form a firm ball.
 * 14) Pick off small pieces and form into the size of small balls.
 * 15) Flatten each piece thin.
 * 16) Put about 1 teaspoon of the meat mixture in the center of the flattened ball.
 * 17) Fold over and pinch edges together to close and form a pretty edge.
 * 18) Place in deep, hot vegetable oil and fry about 3 or 4 minutes until golden brown.
 * 19) Remove and put on paper towels in a colander.