Crispy corn dough empanadas filled with seasoned beef, potato and egg — Colombia's most popular street food, fried golden and served with ají sauce.
Colombian empanadas are quite different from Argentine or Chilean versions: the dough is made from masarepa (pre-cooked cornmeal) rather than wheat flour, giving them a distinctly crispy, slightly crumbly corn shell that shatters at the first bite. The filling is typically a well-seasoned beef picadillo with potato, spring onion and hard-boiled egg, though regional variations are endless. They are sold by street vendors from enormous vats of oil, and eating them with a drizzle of ají picante (fresh chilli sauce) and a squeeze of lime is one of the great Colombian street food pleasures. Colombian empanadas are meant to be eaten in one or two bites — they are small, crispy and completely addictive.
Serves 6
Fry onion and garlic. Add beef and brown. Add cumin and cooked potato. Season. Cool and stir in chopped egg.
Mix masarepa, water, salt and butter into a smooth, pliable dough. Rest 5 minutes.
Roll small balls of dough and flatten between cling film into 8cm circles. Place a teaspoon of filling on one half. Fold over and crimp firmly with a fork.
Fry in 180°C oil for 4–5 minutes until crispy and golden. Blend coriander and green chilli with water for ají sauce. Serve empanadas hot with ají and lime.
The corn dough must be fully sealed — any gaps and the filling leaks into the oil.
Colombian empanadas are meant to be small — two bites maximum.
Fresh ají (blended green chilli and coriander sauce) is essential for the full experience.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Cheese empanadas (only queso fresco filling) are popular in coastal Colombia.
Some regions use a combination of rice and meat filling.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten immediately. Assembled unfried empanadas freeze well for up to 1 month.
Colombian empanadas differ from Spanish and South American wheat-dough versions by using corn dough — reflecting the country's indigenous culinary heritage where corn was the foundational grain. The filling has evolved since the colonial period to incorporate Spanish (beef, egg) and African (spice profile) influences. Today Colombian empanadas are one of the country's most recognised street foods.
Masarepa is pre-cooked, dehydrated white cornmeal (P.A.N. brand is most common). Masa harina is a Mexican product made from nixtamalised corn — different process and different texture. They are not interchangeable for Colombian empanadas.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (180g / 6.3 oz) · 6 servings total
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