Empanadas Paisas

Ingredients

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

Directions

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