Colombian Empanadas

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A Cozy Kitchen
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2 1/2 cup (290 g) corn flour

3/4 teaspoon salt

3/4 cup warm water (plus a splash or two of water)

2 teaspoons olive oil

3 ripe-vine tomatoes, de-seeded and diced

1 shallot, minced

1 serrano pepper, de-seeded and diced

2 tablespoons cilantro, loosely chopped

Juice from 2 limes

Pinch of salt

1 medium russett potato, peeled and diced

Olive Oil

1 shallot, diced

1/2 red bell pepper, diced

3 garlic cloves, minced

3 tablespoons tomato paste

1 teaspoon ground cumin

1/4 teaspoon ground paprika

1/2 teaspoons crushed red pepper

1 pound ground sirloin


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