Colombian empanada dough is made with masarepa, a pre-cooked corn flour that gives the shells their sunny color and distinctive corn flavor. This simple dough mixes quickly, rests so the flour can absorb the water, and presses into pliable rounds ready for your favorite filling.
Ingredients
- 2 cups (300 g) yellow masarepa: Use pre-cooked corn flour labeled masarepa, not ordinary cornmeal. Brands absorb water differently, so the dough texture matters as much as the measured amount.
- 2 cups (480 ml) warm water: Warm, not hot, water hydrates the flour evenly. If the dough still feels dry after resting, keep a little extra water nearby to add a teaspoon at a time.
- 1 tablespoon (15 ml) neutral oil: Canola, sunflower, or another mild-tasting oil makes the dough easier to handle. Olive oil works but can add a noticeable flavor.
- 1 teaspoon (6 g) fine salt: This seasons the dough itself; fillings can be salty, so taste your filling before adding more salt to it.
- ½ teaspoon (1 g) ground achiote or turmeric, optional: Achiote gives a traditional warm golden hue and a subtle earthy note. Turmeric is easier to find and colors the dough more strongly, with a slightly different flavor.
Instructions
- Season the water. In a medium bowl, stir the salt and, if using, achiote or turmeric into the warm water until the salt dissolves. Mix in the oil. Setting up the liquid first helps distribute the seasoning through the dough rather than leaving colored or salty patches.
- Mix in the masarepa. Add the masarepa gradually while stirring with a spoon or your hand. Once the mixture comes together, use your fingers to work in any dry flour at the bottom of the bowl. It should look moist and hold together when squeezed, not pour like batter or crumble like dry sand.
- Rest for 15 minutes. Cover the bowl with a clean towel or plate and leave the dough at room temperature. This wait lets the pre-cooked corn flour absorb the water. A dough that seems slightly soft before resting often firms up as it hydrates, so avoid adding extra flour immediately.
- Check and knead the texture. After resting, knead gently for about 2 minutes until the dough is smooth and uniform. Press a small piece between your fingers: it should form a cohesive ball and flatten without deep cracks around the edge. If it cracks, work in water 1 teaspoon (5 ml) at a time. If it feels sticky and smears on your hands, knead in masarepa 1 tablespoon (about 9 g) at a time, then wait a minute before judging it again.
- Divide into 12 portions. Roll the dough into a log and cut it into 12 equal pieces, about 40 g each. Keep the pieces covered while you work so their surfaces do not dry out. Roll each one into a smooth ball; patch any small surface cracks with damp fingers.
- Press into rounds. Put one ball between two pieces of plastic from a cut-open food-storage bag, or between sheets of parchment. Press with a tortilla press or flatten evenly with a heavy pan until you have a round about 5 inches (13 cm) across and roughly ⅛ inch (3 mm) thick. Lift the top sheet carefully. The dough is now ready to fill and seal; keep the finished rounds covered until you use them.
Tips
- Buy the right corn flour. Masarepa is pre-cooked corn flour used for foods such as arepas and Colombian empanadas. It is not interchangeable with masa harina, which is nixtamalized and behaves differently, or with coarse cornmeal, which will not make a smooth, flexible wrapper.
- Let texture guide small adjustments. Flour brands and humidity affect how much water the dough takes up. Add water or masarepa in small amounts after the 15-minute rest; large additions can make the dough either sticky and hard to release or dry enough to split while sealing.
- Use plastic to press, not extra flour. Masarepa dough can stick to a press or counter, while dusting with flour can leave dry spots. Plastic or parchment peels away cleanly and helps keep the rounds thin and even.
- Keep portions covered. Exposed dough dries quickly, especially around the edges. If a round develops a dry rim, smooth it with a damp fingertip before filling; a cracked edge is more likely to leak when the empanada is sealed.
Serving Suggestions
These rounds are intended to become filled empanadas, not to be served as finished flatbreads. A classic Colombian-style combination is a savory filling of cooked potato and seasoned ground beef, though chicken, cheese, or a vegetarian potato filling are also common choices. Use filling that is fully cooked and cooled before assembling, and avoid overfilling: a modest spoonful in the center leaves enough clean dough around the edge to seal.
After filling, fold each round into a half-moon, press out trapped air, and firmly seal the edge with your fingers or the tines of a fork. Colombian empanadas are often fried until crisp and golden, then served hot with ají, a fresh chile-and-herb sauce, or lime wedges. If you are preparing a separate filling, follow its recipe for cooking and food-safety temperatures; the dough itself has no cooking step until it is filled and fried or baked.
Variations
Adjust the color: Achiote is a familiar choice for the yellow-orange tone associated with many Colombian empanadas. If it is unavailable, turmeric is a practical substitute, but use it sparingly because its flavor is more pronounced. You can also leave out the coloring; the wrappers will be paler but will still have a corn-forward flavor.
Change the fat: The tablespoon of neutral oil is optional in some dough methods, but it helps make the rounds supple and easier to press. You can use melted unsalted butter for a richer note, though it makes the flavor less neutral and the dough may firm more as it cools. Keep the quantity the same.
Make smaller or larger rounds: Divide the dough into 16 pieces for smaller empanadas or 8 for larger ones. Press each to a similar thickness, then use less or more filling to match the size. The total number of shells changes, and larger empanadas need more care when sealing so the center does not become too heavy.
Choose a different cooking method: Frying is the usual route to a crisp Colombian-style shell. Baking can work if you prefer not to fry, but it produces a drier, less blistered crust and is not exactly the same texture. Brush assembled empanadas lightly with oil and bake on a lined tray at 400°F (200°C) until golden and hot; timing depends on the filling and size.
Storage and Reheating
Keep unused dough covered tightly and refrigerate it within 2 hours of mixing. It is easiest to use within 24 hours and can generally be held for up to 2 days; the surface may dry or firm in the refrigerator. Before shaping, let it sit briefly at room temperature and knead in a few drops of water if it has become stiff. For longer storage, wrap the dough airtight and freeze it for up to 2 months for best quality. Thaw it overnight in the refrigerator, then knead briefly and adjust its texture if needed.
Uncooked rounds can be stacked between pieces of parchment, wrapped airtight, and refrigerated for up to 1 day, but they are easiest to handle freshly pressed. Freeze them in a flat stack with parchment between each round, then thaw in the refrigerator before filling. Do not leave dough or filled empanadas at room temperature for more than 2 hours.
Store cooked empanadas in a covered container in the refrigerator for 3–4 days. Reheat in a 350°F (175°C) oven until crisp and heated through; for leftovers containing meat, poultry, or another perishable filling, check the center with a food thermometer and reheat to 165°F (74°C). A microwave is quicker but softens the shell, so use it only when crispness is not a priority.
Frequently Asked Questions
Can I use masa harina instead of masarepa?
No, not as a direct one-for-one substitute. Masarepa is pre-cooked corn flour, while masa harina is made from nixtamalized corn; they hydrate and bind differently. For Colombian-style empanada dough, look for a package specifically labeled masarepa or pre-cooked corn flour.
Why is my dough cracking when I press it?
It is usually too dry, has not rested long enough, or has dried out while uncovered. Give it the full 15-minute hydration rest, then knead in water a teaspoon at a time until the edge of a test round flattens without splitting. Keep the remaining dough covered while shaping.
Why does the dough stick to the plastic?
It may be slightly too wet, or the plastic may be wrinkled. Smooth the plastic flat and peel it away slowly. If the dough smears rather than releasing, knead in a small amount of masarepa and let it stand for a minute before pressing again.
Can I make the dough ahead?
Yes. Wrap it airtight and refrigerate it for up to 2 days, though shaping is often easier on the day it is mixed. Let chilled dough lose some of its refrigerator stiffness, then knead briefly. Add only a little water if it feels dry; too much can make the rounds sticky.
Can I fry these rounds before filling them?
No. They are raw wrappers, so press them, add a cooked and cooled filling, seal them, and then fry or bake the assembled empanadas. Frying a plain round will not give you the filled, sealed empanada texture this dough is designed for.
How thin should each wrapper be?
A round about ⅛ inch (3 mm) thick is a useful target: thin enough to cook evenly, but sturdy enough to hold filling and seal. If it is much thicker, the shell can feel doughy; if it is paper-thin, it may tear during filling or leak at the seam.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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