Empanadas Colombianas

About This Recipe

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.

Ingredients

Serves 6

• 400 gmasarepa (pre-cooked white cornmeal)
• 350 mlwarm water
• 1 teaspoonsalt
• 1 tablespoonbutter(melted)
• 300 gbeef mince
• 200 gpotato(diced small and cooked)
• 1 mediumonion(finely diced)
• 2 clovesgarlic
• 1 teaspoonground cumin
• 2hard-boiled eggs(finely chopped)
• 1 litrevegetable oil(for frying)
• 2green chillies(for ají sauce)
• 1 bunchcoriander(for ají sauce)

Instructions

1. 1

   Make the filling

   Fry onion and garlic. Add beef and brown. Add cumin and cooked potato. Season. Cool and stir in chopped egg.

2. 2

   Make corn dough

   Mix masarepa, water, salt and butter into a smooth, pliable dough. Rest 5 minutes.

3. 3

   Assemble

   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.

4. 4

   Fry and serve

   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.

Variations

• •

  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.

Storage

Best eaten immediately. Assembled unfried empanadas freeze well for up to 1 month.

Frequently Asked Questions