Empanadas Colombianas (Fried Corn Turnovers with Beef and Potato)
In short: Crisp golden turnovers of yellow cornmeal filled with seasoned beef and potato, fried until blistered and served with a fresh lime and cilantro ají. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 50 min
- Cook
- 45 min
- Resting
- 20 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 375 kcal
Colombian empanadas are made with cornmeal rather than wheat, which gives them a crisp, lightly sweet shell that crackles when you bite in. The classic filling is beef and diced potato cooked with scallion, tomato and cumin. You find them at bakeries, street stalls, football matches and family parties, always with a little bowl of ají, a fresh chili and cilantro sauce, for dipping. Make a big batch because they vanish fast.
Instructions
- Heat the oil in a skillet over medium heat. Cook the scallions, garlic and tomato for 4 minutes until soft, then stir in the cumin, annatto and salt.
- Add the beef and cook for 6 to 8 minutes, breaking it up, until no pink remains (71°C / 160°F). Add the potatoes and 120 ml (1/2 cup) water, cover and cook for 10 to 12 minutes, until the potatoes are tender but not mushy.
- Stir in the cilantro and spread the filling on a plate. Let it cool completely, about 20 minutes, so it does not tear the shells.
- For the shells, mix the cornmeal, salt, warm water and oil and knead for 2 minutes until smooth and soft like clay. Cover and rest for 10 minutes. If it cracks at the edges when pressed, knead in a little more water.
- Roll the mixture into 18 balls. Press each between two sheets of plastic, using a plate or tortilla press, into a circle about 10 cm (4 in) wide.
- Put 1 1/2 tablespoons of filling on one half of each circle. Fold the other half over, press the edges to seal and crimp with a fork.
- Heat 5 cm (2 in) of oil in a deep pot to 175°C (350°F). Fry 3 or 4 empanadas at a time for 3 to 4 minutes, turning, until deep golden and blistered.
- Drain on paper towels and serve hot with lime wedges and fresh ají.
Tips
- Do not use regular cornmeal or polenta. You need precooked cornmeal (masarepa), sold in Latin American shops and online, or the shells will fall apart.
- To bake instead, brush the empanadas with oil and bake at 220°C (425°F) for 20 to 25 minutes. They will be paler and less crisp. Shredded chicken or cheese make good alternative fillings.
Questions and answers
Can I freeze Colombian empanadas?
Yes. Freeze the filled, unfried empanadas on a tray, then bag them for up to 2 months. Fry straight from frozen, adding 1 to 2 minutes to the time.
Why do my empanada shells crack?
The masa is too dry. Knead in warm water a spoonful at a time until it feels like soft clay, and rest it for 10 minutes before shaping.
How are Colombian empanadas different from Argentine ones?
Colombian empanadas use a cornmeal shell and are fried, with a beef and potato filling. Argentine empanadas use a wheat pastry and are usually baked, with fillings such as beef, onion and olives.
How long does it take to make Empanadas Colombianas (Fried Corn Turnovers with Beef and Potato)?
About 1 h 35 min in total: 50 min of preparation and 45 min of cooking.
How many calories are in Empanadas Colombianas (Fried Corn Turnovers with Beef and Potato)?
About 375 kcal per serving, with 12 g of protein, 41 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 375 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 41 g |
| Fat | 18 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
