Colombian empanadas are crisp, golden corn-dough pastries filled here with seasoned ground beef and tender potato. This recipe uses precooked corn flour, or masarepa, for a dough that is easy to shape, then shallow-deep fries the empanadas until crunchy outside and savory inside; regional and family versions vary in their fillings and seasonings.
Ingredients
- 1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil, for the filling
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 2 scallions, thinly sliced, about ½ cup (50 g)
- 2 garlic cloves, minced, about 2 teaspoons (6 g)
- 1 pound (450 g) ground beef, preferably 85 to 90 percent lean
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) sweet paprika
- ½ teaspoon (1 g) ground annatto, optional; use extra paprika if unavailable
- 1 teaspoon (6 g) fine salt, divided, plus more as needed
- ½ teaspoon (1 g) black pepper
- 12 ounces (340 g) waxy potatoes, peeled and cut into ¼-inch (6 mm) dice
- ½ cup (120 ml) water, plus 1 to 2 tablespoons (15 to 30 ml) if needed
- 2 cups (300 g) precooked yellow corn flour, also called masarepa or harina precocida
- 2 cups (475 ml) warm water for the dough, plus a little more if needed
- 1 tablespoon (15 ml) neutral oil for the dough
- 1 teaspoon (6 g) fine salt for the dough
- About 6 cups (1.4 L) neutral oil for frying, or enough to come 1½ inches (4 cm) up the sides of a heavy pot
- Lime wedges and Colombian ají or another fresh chile sauce, for serving
Instructions
- Cook the filling. Heat 1 tablespoon oil in a wide skillet over medium heat. Add the onion and scallions and cook, stirring, until softened, about 4 minutes. Stir in the garlic, cumin, paprika, annatto if using, half the salt, and the pepper; cook for 30 seconds, just until fragrant. Add the ground beef and break it into small pieces with a wooden spoon. Cook for 7 to 9 minutes, stirring often, until no pink remains. Check the thickest pieces with a food thermometer: USDA FSIS guidance sets 160°F (71°C) as the safe minimum for ground meat.
- Simmer the potatoes, then cool. Stir the diced potatoes and ½ cup water into the beef. Cover and simmer over medium-low heat for 10 to 12 minutes, stirring once or twice, until the potatoes are tender but still hold their shape. If the pan dries before they are tender, add water 1 tablespoon at a time. Uncover and cook briefly to evaporate excess liquid; the filling should be moist, not soupy. Taste and adjust the salt. Spread it on a plate or shallow tray and let it cool for 20 minutes. A cool filling is easier to portion and less likely to soften the dough.
- Mix and rest the dough. In a bowl, whisk together the masarepa and 1 teaspoon salt. Stir in 2 cups warm water and 1 tablespoon oil until no dry patches remain. Knead gently in the bowl for about 1 minute, until smooth and pliable. Cover and let stand for 15 minutes so the corn flour can fully hydrate. Pinch off a small piece and flatten it: if the edge cracks, knead in warm water 1 teaspoon at a time; if it feels sticky, work in a little masarepa.
- Shape the empanadas. Divide the dough into 18 equal balls, roughly 2 tablespoons each. Keep them covered with a damp towel while you work. Put one ball between two pieces of plastic wrap or a cut-open food-storage bag and press or roll it into a 4-inch (10 cm) round, about ⅛ inch (3 mm) thick. Place about 1 tablespoon filling just off center, leaving a clear border. Fold the dough over to make a half-moon, peel away the plastic, and press the edges firmly together. Trim uneven edges with a small bowl or cutter if you like. Set each empanada on a tray and cover it while shaping the rest.
- Heat the frying oil. Pour the oil into a heavy, deep pot, making sure it does not fill the pot more than halfway. Heat to 350°F (175°C), checking with a clip-on or instant-read thermometer. Set a wire rack over a baking sheet nearby. If you do not have a thermometer, a small piece of dough should bubble steadily and turn golden in about 45 seconds, not darken immediately; a thermometer gives more reliable results.
- Fry in batches. Carefully lower 3 or 4 empanadas into the oil, leaving room so they do not crowd. Fry for about 2 minutes, turn gently, and fry for another 2 to 3 minutes, until evenly golden and crisp. Adjust the heat to keep the oil near 350°F (175°C); too-cool oil can make the shells greasy, while oil that is too hot can brown them before the dough crisps through. Transfer to the rack and let the oil return to temperature before frying the next batch. Drain for a few minutes before serving.
Tips
- Choose the right corn flour. Masarepa is precooked corn flour made for arepas and similar doughs. It is not the same as cornmeal, polenta, masa harina for tortillas, or ordinary corn flour; those alternatives absorb water differently and will not reliably give this dough its characteristic tender, crisp shell. Look for a package labeled precooked corn flour or harina precocida.
- Keep the dough covered. Masarepa dough dries at the edges while you shape, which can cause cracks that leak filling in the fryer. Cover the bowl and shaped rounds with a damp—not dripping—towel. If a round cracks, patch it with a dab of water and a small piece of dough before frying.
- Keep the filling fairly dry and cool. Excess liquid makes the seams difficult to seal and can cause hot oil to spit. Simmer off any pooling liquid, cool the filling for the full 20 minutes, and use a modest spoonful in each shell. Wipe the rim clean before folding if filling touches it.
- Use a safe frying setup. Fry in a stable, heavy pot and lower each empanada away from you with a slotted spoon. Keep water away from hot oil, do not leave the pot unattended, and never pour water on an oil fire. A wire rack keeps the bottoms crisp better than stacking the pastries on paper towels.
Serving Suggestions
Serve the empanadas hot or warm, with lime wedges and a small bowl of ají, the bright Colombian-style condiment often made with chile, cilantro, scallion, and acidity. A spoonful of guacamole or a simple tomato-and-onion salsa also works, though the pastry is flavorful enough to eat plain. For a more substantial meal, pair two or three empanadas with a crunchy cabbage salad, sliced avocado, or a bowl of beans. They are also a useful party snack: fry them in batches, keep them on a rack in a low oven for a short time, and put out napkins because the crisp shells can shed crumbs.
Variations
Beef and potato make a hearty, familiar filling, but Colombian empanadas are not limited to one recipe. For a mild version, replace the beef with 1 pound (450 g) cooked, shredded chicken and stir it into the potato mixture; season and cool it before filling. For a vegetarian option, use 1½ cups (250 g) cooked, drained lentils in place of the beef, adding them with the potatoes so they take on the onion and spices. Keep the filling compact and avoid extra liquid in either variation.
For a more pronounced color and earthy note, use the annatto listed in the ingredients. If it is unavailable, paprika is a practical substitute, though it gives a slightly different flavor and a less distinctive color. You can also adjust the heat at the table with chile sauce rather than adding fresh chile to the whole batch. A little finely chopped hard-boiled egg or a few chopped olives can be folded into the cooled beef filling for a different texture, but use small amounts so the empanadas still seal easily.
Storage and Reheating
Let fried empanadas cool briefly, then refrigerate them within 2 hours of cooking in a covered container. They keep for 3 to 4 days in the refrigerator. To restore some crispness, arrange them in one layer on a baking sheet and heat in a 375°F (190°C) oven for about 10 to 15 minutes, turning once if needed. They can also be reheated in an air fryer at 350°F (175°C) for about 5 to 8 minutes, checking that the centers are hot. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); use a food thermometer for the filling. A microwave warms them quickly but leaves the shell softer.
For freezing, cool the empanadas completely and freeze them in a single layer before transferring them to a sealed freezer container for up to 2 months. Reheat from frozen in a 375°F (190°C) oven, allowing roughly 20 to 25 minutes and checking that the center reaches 165°F (74°C). You can also freeze the shaped, uncooked empanadas on a tray, then fry them from frozen over slightly lower heat so the filling heats through before the outside gets too dark; work carefully because ice crystals can make hot oil splatter. For the best control, thaw uncooked ones overnight in the refrigerator and fry as directed.
Frequently Asked Questions
Can I make the filling or dough ahead?
Yes. Cook the filling up to 2 days ahead, refrigerate it promptly in a covered container, and cool it completely before assembling. The dough is easiest to shape after its 15-minute rest and is best used the same day, since it can dry out in storage. If it has been refrigerated, let it sit until pliable and knead in a few drops of warm water if needed.
Why is my dough cracking when I fold it?
Most often, the dough is too dry or has been left uncovered. Knead in warm water a teaspoon at a time until it feels supple, and keep unused portions covered. Pressing the rounds between plastic also helps prevent sticking and makes them easier to lift without stretching. Small edge cracks can be patched before frying, but a cracked seam should be firmly resealed.
Can I bake these instead of frying?
Frying gives the traditional crisp, blistered shell, so baking will produce a different result. If you prefer to bake, brush the sealed empanadas lightly with oil and bake on a parchment-lined sheet at 400°F (200°C) until golden, about 20 to 25 minutes, turning once. Check that the filling is thoroughly hot; the baked crust will generally be firmer and less crisp than a fried one.
Can I use masa harina, cornmeal, or regular flour?
They are not direct substitutes for masarepa. Masarepa is precooked and ground to hydrate into a pliable dough without further cooking. Masa harina is treated differently and can make a more fragile or differently textured shell, while cornmeal is too coarse and ordinary wheat flour makes a different pastry altogether. For the result in this recipe, use a package specifically labeled precooked corn flour or harina precocida.
How do I stop empanadas from opening in the oil?
Use cooled, relatively dry filling, leave a clean border around it, and do not overfill. Press the seam firmly from one end to the other, checking for thin spots or trapped filling. Keep the oil near 350°F (175°C), fry a few at a time, and avoid moving them around during the first minute while the shell begins to set. Repair any weak seam with a dab of water and dough before frying.
Related
- Colombian Chorizo Recipe: Juicy, Grilled Pork Sausage
- Colombian Salad Recipe: Fresh Avocado, Tomato & Lime
- Colombian Holiday Natilla: Creamy Cinnamon Custard
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).