Starters & appetizers
Colombian Empanadas
Colombian empanadas with yellow corn dough, filled with potato and beef stewed in hogao, fried until crisp. Makes 20.
- Total time
- 90 min
- Servings
- 10
- Difficulty
- Medium
- Cuisine
- Colombian
Ingredients
For the dough
For the filling
For frying
Method
Cook the potatoes
Peel 400 g potatoes, cut them into chunks and boil them in water for 20 minutes until tender. Drain and mash roughly with a fork, leaving small pieces rather than a purée.
Make the hogao
Heat 1 tablespoon oil in a skillet and cook 2 chopped scallions, 1 chopped tomato and 1 chopped garlic clove over medium heat for 8 to 10 minutes, until they form a thick sauce.
Cook the beef and make the filling
Add 250 g ground beef, 1/2 teaspoon cumin and 1/2 teaspoon salt and cook for 10 minutes, breaking up the meat. Fold in the mashed potato, mix well and let the filling cool.
Make the dough
Mix 300 g precooked yellow cornmeal with 1 teaspoon salt and the annatto. Gradually add 550 ml warm water and knead for 3 minutes into a smooth dough that does not crack. Cover and rest for 10 minutes.
Shape the discs
Divide the dough into 20 balls of about 40 g. Press each ball between two sheets of plastic into a thin disc about 12 cm across.
Fill and seal
Peel off the top sheet, place a heaped tablespoon of filling in the center and fold the disc into a half-moon using the bottom sheet. Cut the edge by pressing down with the rim of a bowl to seal it, and remove the excess dough.
Fry the empanadas
Heat 1 liter oil to 180 °C in a deep pot. Fry the empanadas 4 at a time for 3 to 4 minutes, turning them, until golden and crisp.
Drain and serve
Lift the empanadas out with a slotted spoon, drain them on paper towels and serve hot with homemade ají and lime.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (2 empanadas, 1/10 of the recipe)
- Protein
- 7.8 g
- Carbohydrates
- 31 g
- Fat
- 17.7 g
- Sodium
- 371 mg
Estimate per serving. The precooked cornmeal is calculated with approximate label values and the oil absorbed during frying is an estimate; both vary.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Colombian empanadas are made with a dough of precooked yellow cornmeal, filled with potato and ground beef stewed in a hogao of scallions, tomato and garlic, folded into half-moons with the edge cut to seal, and fried until golden and crisp. Serve them hot with homemade ají and lime.
They take 45 minutes of prep and 45 minutes of cooking. The recipe makes about 20 empanadas, 10 servings of 2.
Frequently asked questions
What flour is used for Colombian empanadas?
Precooked yellow cornmeal, the same one used for arepas. It gives the dough its color and its crisp texture when fried.
Why do empanadas burst when frying?
Usually because the filling is still warm or too wet, or the edge is not well sealed. Let the filling cool and cut the edge firmly with a bowl.
Can they be baked?
Yes, brushed with a little oil at 200 °C for about 25 minutes, although they are less crisp than fried. The times and nutrition in this recipe are for the fried version.
