Colombian Empanadas

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!