Empanadas

Mix the masarepa with salt and turmeric in a large bowl. Add the warm water gradually while stirring, then knead for five minutes until you have a smooth, pliable dough that holds together without cracking. Rest for ten minutes.

Combine the shredded chicken with the mashed potatoes, sauteed onion, garlic, cumin, and cilantro in a separate bowl. Season well with salt and mix thoroughly so the potato binds the filling into a cohesive mixture.

Divide the dough into twelve equal balls. Place each ball between two sheets of plastic wrap and press or roll into a thin circle about twelve centimetres in diameter and three millimetres thick, keeping the edges smooth.

Place two generous tablespoons of the chicken and potato filling on one half of each dough circle, leaving a one-centimetre border around the edge. Fold the other half over and press the edges firmly together with a fork.

Ensure each empanada is completely sealed with no gaps or thin spots where oil could penetrate during frying. Set the formed empanadas on a parchment-lined tray and refrigerate for fifteen minutes to firm up.

Heat vegetable oil in a deep pot or fryer to 180C. Fry the empanadas in batches of three to four, turning once, for five to six minutes until the shells are deep golden brown and crispy on all sides.

Remove the fried empanadas with a slotted spoon and drain on a wire rack set over paper towels for two minutes. Serve hot with Colombian aji sauce made from fresh cilantro, scallions, lime juice, and diced chili peppers.