Here are the necessary ingredients for the Colombian hot pockets and Argentina empanadas.
Arepas de Huevo (Egg-Stuffed Corn Cakes)
2 cups precooked white corn flour, preferably Harina P.A.N.
1½ tsp. kosher salt
1 tbsp. canola oil, plus more for frying
8 eggs
Hot sauce, for serving (optional)
See the previous posts on how to make both these recipes.
Empanadas de Carne (Beef Empanadas)
FOR THE DOUGH:
1 cup water
¾ cup lard
2¾ cups flour, plus more for dusting
2 tsp. kosher salt
FOR THE FILLING:
⅓ cup olive oil
1 lb. boneless beef shoulder, trimmed and finely chopped
Kosher salt, to taste
1 large red bell pepper, cored, seeded, and finely chopped
1 large yellow onion, finely chopped
1½ tsp. ground cumin
1½ tsp. Spanish hot paprika
1 tsp. crushed red chile flakes
½ tsp. ground white pepper, plus more to taste
2 eggs, hard-boiled, peeled, and finely chopped
