Colombian empanadas are the food that everyone I know likes. They are crunchy, meaty and delicious!
Recipe highlights
Empanadas are typical Colombian street food, deep fried corn dough filled with meat and potatoes.
They are versatile. They can be finger food or full blown meals. It all depends on the size and filling you use.
Empanadas have many variations depending on which region they are from. The recipe I'm sharing is the empanada you will find in Medellin which is the meat and potato filled empanada.
These Colombian empanadas are a perfect make-ahead-meal. They freeze well and reheating them is easy.
Colombian Empanada Ingredients
These empanadas have several components; the dough, the filling and the aji condiment.
Empanada dough:
- Precooked corn meal: The most used brand is Harina PAN and it's becoming easier to find in most grocery stores.
- Water: To make the dough we need to hydrate the corn meal. I use water with a little bit of Better than Bouillon to add flavor.
- Cornstarch: This ingredient helps keep the dough crunchy when we fry the empanada.
Empanada filling:
Each region of Colombia has its own unique empanada technique for the dough, the filling and the cooking process. These empanadas from the Antioquia region are usually meat and potato.
- Meat: You can use ground beef or chuck. I prefer using chuck and either shred it or use the food processor to break it up.
- Potatoes: I like to use russet potatoes and mash them just enough to incorporate them with the meat.
- Guiso: This is a combination of onion, tomato, pepper, cumin, paprika, salt and dijon mustard that is used to flavor the meat and potato filling. It acts as a binder and helps keep the filling juicy.
Aji sauce:
This is a condiment that is always at the table. It is used not only for empanadas but to add a little kick of heat to soups and stews.
- Scallions: Finely chopped scallions are the base of this condiment. We use the green parts of the scallions.
- Cilantro: This is traditional in Colombian aji and adds so much flavor and aroma.
- Tomato: Finely chopped tomato gives color and lends its juiciness to create the sauce.
- Hot sauce: Or finely chopped hot pepper. I like to use Frank's Red hot sauce.
Step by step instructions
You can make the aji condiment ahead of time and the meat and potato filling.
I highly recommend having all your ingredients prepped ahead of time.
- Make the aji sauce and refrigerate. This sauce can be made up to 3 days in advance.
- Boil the potatoes.
- While the potatoes boil, cook the steak and prepare the guiso.
- Combine potatoes and meat to make the filling. Allow it to cool down.
- Make the dough while the meat filling is cooling down.
The Empanada Dough:
Getting your dough right is the key to making delicious Colombian empanadas.
If the dough is too wet, it will be too sticky to work with and it will be hard to shape the empanada.
If the dough is too dry, your empanadas will crack open when frying them. It will make the filling super greasy and if the filling comes out your oil will start splattering.
Empanada filling
I highly recommend making your filling in advance. That way it will be cooled down when you are ready to deep fry the empanadas and it will be easier.
If you are making the filling the same day you make the empanadas, you need to let it cool down before stuffing the empanada.
If the empanada filling is hot when assembling the empanadas they tend to burst open when deep frying.
You can get creative with your filling. If you are vegetarian you can make them with just potatoes as a filling and they are still delicious.
You can make the filling up to a day in advance. All the ingredients are cooked once you form your empanadas so all the deep frying does is just heat it up and make the outside crunchy.
How to shape the empanadas:
Making the empanada shape is easier if you have have a couple of tools like a tortilla press but you can use a big plate or wooden board to flatten the dough.
Divide the dough into rounds that are about the size of a golf ball (55 grams or so). Flatten the dough with a tortilla press or flat surface.
The empanada rounds should be about ¼ inch thick. Add the meat and potato filling on one side and close the empanada.
Colombian Aji Sauce
Empanadas are typically dressed with a vinegar based sauce with minced onions, cilantro and pepper. It is mild but you can up the heat using chillies.
How to serve this dish
Empanadas are a meal in their own right. To serve them you only need aji sauce (mild or spicy), aioli or Salsa Rosada (mayonnaise and ketchup mixed together).
Storage and reheating
Store leftover empanadas in an airtight container in the fridge for up to 3-4 days.
Empanadas freeze wonderfully and I love to make a big batch to have some leftover to freeze.
Empanadas will keep well in the freezer for up to 3 months. I love these vacuum sealed bags to freeze the empanadas.
My favorite way to reheat empanadas is in the air fryer. I reheat them at 350F for about 5 minutes.
If you are visiting Colombia, be sure to checkout my post on the top foods you must try when you go there!
Colombian Empanadas
Ingredients
Aji sauce
- ½ cup Scallions finely chopped
- ⅓ cup Cilantro finely chopped
- ¼ cup Roma tomato Diced, about ½ a tomato
- ¼ cup Frank's red hot sauce or to taste
- ½ cup Water
- ¼ cup White vinegar
- Salt and pepper to taste I used about ½ teaspoon salt and ⅛ teaspoon pepper
Empanada Filling
- 1 lb Steak chuck
- 3 Russet potatoes
- ½ cup Red onion diced
- ¼ cup Red bell pepper diced
- 3 Garlic cloves minced
- 2 Roma tomatoes chopped
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Empanada Dough
- 2 cups Precooked corn meal Harina PAN brand
- 2 cups Water
- 1 teaspoon Salt
- 1 teaspoon Better than bouillon Chicken bouillon
- 1 Tablespoon Cornstarch
- 1 Tablespoon Neutral vegetable oil I used avocado oil
Instructions
Aji sauce
- In a jar with a lid combine all the ingredients and mix until fully incorporated.
- Refrigerate for at least 30 minutes.
Filling
- Peel and dice the potatoes. Boil them with salt until fork tender for about 20 minutes. Lightly mashed them and set aside.
- Season meat with salt and pepper. Add enough oil to coat a skillet 2-3 tablespoons) and cook the meat.
- Cooking time will depend on how thick your meat is, I like to use as thermometer and cook until meat reaches 130F.
- In a food processor, add the meat cut into strips and process until the meat resembles ground beef texture.
- In the same skillet you cooked the meat add the onion and bell pepper cook until translucent for about 3-4 minutes.
- Add the garlic and cook one minute until fragrant for about 1 minute.
- Add the tomatoes, cumin, paprika and dijon mustard. Cook for about 5 minutes until the sauce is reduced.
- Add the beef back to the skillet and combine with the sauce. Add the mashed potatoes and mix until fully combined. Taste for salt and pepper and add as needed.
- Allow the filling to cool down for about 10-15 minutes.
Dough
- In a bowl combine the water and better than bullion and mix well until the bullion is fully dissolved.
- Add the cornstarch, lime juice, oil, salt and stir to combine.
- Add the corn meal and mix well for about 2-3 minutes until you form a soft dough. Let the dough rest covered for 5-10 minutes.
Build the Empanadas
- Divide the dough in golf sized balls. Flatten them with a tortilla press or a round plate. Use a clean plastic bag or parchment paper to prevent the dough to sticking to your working surface
- If using an empanada mold, fill the dough with the meat and potatoes in the center and press to create a half moon shape.
- If you don't have an empanada mold, put the filling in one side of your dough and fold it in half. Press with a round bowl or cap to seal the filling in place.
Frying
- Heat up 3 cups of vegetable oil in a frying pan until they reach about 350 Fahrenheit or 165 celsius.
- Add the empanadas and fry for 2-3 minutes on each side until golden brown
- Remove from the heat and place on a paper towel to remove excess oil.
Alexandra Sanchez
Thank you for this !! But how can I get my dough to not fall apart ? I got the Goya pre cooked corn meal
Isabel
Hi! You can add more corn meal if the dough is too wet. Here is a visual example of how it should look like https://www.youtube.com/watch?v=ir2jD5BX7_c&t=10s