Pumpkin seed empanadas are a delicious typical dish from the Payan region, made with a dough filled with an aromatic mixture of peanut, annatto, and hogao. Tasty and full of history, perfect to enjoy at any moment.
Pumpkin Seed Empanadas
Ingredients
10 pounds of Colored potatoes, peeled and chopped
2 cups of Hogao
250 grams of Toasted and ground peanut
2 Chopped hard-boiled eggs
10 Ripe tomatoes, peeled and chopped
6 Chopped green onion stalks
4 Peeled and finely chopped scallions
4 Crushed garlic cloves
1 Chopped red pepper
2 Chopped sweet chili peppers
Saffron
3 tablespoons of Pork fat or oil
4 tablespoons of Annatto
Salt, pepper, and cumin
Preparation
Step 1 : Place the potatoes in a pot with water or chicken broth, ensuring they are fully covered, and cook for approximately 25 minutes, or until tender.
Step 2 : Then drain the water and add the hogao, peanut, and annatto, mixing everything very well.
Step 3 : Pumpkin seed, in both its original form and when used as filling for empanadas or tamales, has contributed to the renowned Payan cuisine.
Step 4 : If desired, a touch of cloves or ground cinnamon can be added.
Step 5 : To prepare the hogao, heat the oil in a skillet and add all ingredients, sautéing over medium heat and stirring with a wooden spoon until a smooth sauce is obtained.
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