Colombian Empanadas (Empanadas Colombianas)
Colombian Empanadas are a popular snack or appetizer in Colombia and are served by most Colombian restaurants in the United States with ají sauce. What are Empanadas?
- Vegetable oil for frying
- Lime and ají for serving
- 1 ½ cups precooked yellow cornmeal (masarepa)
- 2 cups water
- 1 tablespoon vegetable oil
- ½ tablespoon sazon Goya with azafran
- ½ teaspoon Salt
- 2 cups peeled and diced potatoes
- 1 chicken or vegetable bouillon tablet
- 1 tablespoon olive oil
- ¼ cup chopped white onions
- 1 cup chopped tomato
- ¼ cup chopped green onions
- 1 chopped garlic clove
- 2 tablespoon chopped red bell pepper
- ½ pound ground pork and beef
- ¼ teaspoon black pepper
- 1/2 teaspoon sazón with azafran
- ½ teaspoon salt
- 2 tablespoon chopped fresh cilantro
- Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes. Meanwhile make the filling.
- Cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
- Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
- Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.
- Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.
- Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.
- Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.
- Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.
- Fill a large pot with vegetable oil and heat over medium heat to 360° F.
- Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.
- Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime on the side.
Empanadas are a popular appetizer in Spain and Latin America. Every country has an empanada recipe and even in Colombia we have different versions depending on the region and the cook.
Serving Suggestions
These empanadas are usually serve with Colombian ají sauce and lime wedges on the side.
You can serve them as an appetizer, snack or as a meal with a salad on the side. What are Colombian Empanadas?
Unlike empanadas from many other Latin American countries, Colombian empanadas are made with a cornmeal dough (masa) rather than a flour-based pastry. Traditionally, these fritters are made with precooked corn flour and filled with meat, potatoes, vegetables and spices.
Some people use shredded pork and beef to make their empanadas, but in my family we always make them with ground meat. If you've ever walked the streets of Colombia, you've probably caught the irresistible aroma of freshly fried empanadas.
Crispy on the outside, tender on the inside, and packed with a flavorful filling of seasoned beef, potatoes, and Colombian spices, these golden pockets are one of the country's most beloved street foods.
Ingredients to Make the Filling
You will find the printable recipe card with exact amounts, step by step video and cooking directions below.
Vegetables: Potatoes, white onions, scallions, red bell pepper, tomato and garlic. Spices: Sazón with azafran, chicken or vegetable bouillon, salt and black pepper.
Oil: Olive oil Herbs: Fresh cilantro or parsley.
Meat: Ground pork and beef.
Ingredients for the Dough
Masarepa: Yellow precooked cornmeal. Water: Lukewarm
Oil: I recommend using vegetable or canola oil. Spices: Sazon with azafran and salt. How Can I Make Meatless Colombian Empanadas?
In Colombia, empanadas are also sold outside of the churches. Those are usually very small and just have a potato filling, a great alternative for vegetarians and absolutely delicious.
They are known as "empanaditas de iglesia". For the vegetarian version of these empanadas, follow all the ingredients and instructions in the recipe card below.
Just omitting the beef and pork.
How to Make Colombian Empanadas
- To make the dough, place the masarepa in a large bowl. Add the sazón and salt, and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes. Meanwhile make the filling.
- To make the filling, place the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
- Heat the olive oil in a skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
- To assemble the empanadas, break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.
- Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides. Using a slotted spoon transfer the empanadas to a plate lined with paper towels.
How to Store
Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
To reheat, place them on a baking sheet and spray with cooking oil. Bake in a 350 degree F oven for about 15 minutes or until they are warm and crispy. You can reheat them in the microwave, but the dough will be softer.
You can freeze these empanadas before frying. After filling them and pressing the edges together, transfer them to a lined sheet pan and freeze them until solid.
Transfer the frozen empanadas to a freezer-safe container or bag and store them for up to 3 months. When ready to eat, thaw in the fridge before frying them.
Cooking Notes and Tips
- You can make smaller empanadas for a party or make them bigger if you prefer, just double the recipe.
- Yo can make the empanadas filling one day ahead, store in the fridge until ready to use.
- For the vegetarian version of this Colombian Empanadas recipe, follow all the instructions and just omitting the beef and pork.
- Colombian empanadas are traditionally served with aji colombiano.
- Depending on how much your vegetables cook down and the size you cut them, you may have a little leftover filling. The leftover filling makes an excellent quesadilla or taco filling.
- You can also freeze the filling for up to 3 months when the cravings strike for a quick and easy batch of empanadas.
- Don't overfill the empanadas.
