Name: Empanadas Colombianas Recipe
Prep time: 1 h 40 min
Cook time: 30 min
Total time: 2 h 30 min
Yield: 20
Cuisine: Latin American
Ingredients: lime; aji; 1½ cups yellow cornmeal; 1 cup water; 1 tbsp vegetable oil; ½ tsp sazon Goya with azafran; ½ tsp salt; 2 cups white potatoes; 1 chicken bouillon cube; 1 tbsp olive oil; ¼ cup white onions; 1 cup tomato; ½ tsp salt; ¼ cup green onions; 1 clove garlic; 2 tbsp cilantro; 2 tbsp red bell pepper; ¼ tsp black pepper; ½ lb ground beef; vegetable oil

Photos of Empanadas Colombianas Recipe

How To Make Empanadas Colombianas

A Latin-inspired fried turnover, enjoy a savory bite of this empanadas Colombianas, made with a soft dough & ground beef-potato filling.

Prep: 1 hr 40 mins

Rest: 20 mins

Cook: 30 mins

Total: 2 hrs 30 mins

Makes:

Ingredients

For Serving:

lime
aji

For Dough or Masa:

1½ cups yellow cornmeal, (masarepa) precooked
1 cup water, more or less, depending on cornmeal
1 tbsp vegetable oil
½ tsp sazon Goya with azafran, or 1 beef bouillon cube with a few threads of saffron
½ tsp salt

For Filling:

2 cups white potatoes, peeled and diced
1 chicken bouillon cube, or vegetable bouillon cube
1 tbsp olive oil
¼ cup white onions
1 cup tomato, chopped
½ tsp salt
¼ cup green onions, chopped
1 clove garlic, chopped
2 tbsp cilantro, chopped
2 tbsp red bell pepper, chopped
¼ tsp black pepper
½ lb ground beef
vegetable oil, fro frying

Instructions

Dough:

Place the yellow cornmeal in a large bowl.
Add the sazon Goya and salt and stir to mix well.
Add the water and oil and mix to form dough. Adjust with water or cornmeal if necessary.
Pat the dough into a ball and knead for 2 minutes or until smooth.
Cover with plastic and set aside for 20 minutes.

Filling:

Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon cube for 20 to 25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
Heat olive oil in a large, heavy skillet. Add the white onion and cook over medium-low heat stirring frequently, for 5 minutes.
Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
Add the ground beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.
Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.

To Assemble:

Break small portions of the dough, about 1½ tablespoon each, and form each portion into a ball by rolling between the palms of hands.
Place the balls of dough between 2 pieces of plastic and roll each out very thinly to form a circle.
Remove the top plastic and place 1 tablespoon of the filling in the center of each.
Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle.
Tightly seal the edges by crimping with the tines of a fork.
Fill a large pot with vegetable oil and heat over medium heat to 360 degrees F.
Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.
Using a slotted spoon transfer the empanadas to a plate lined with paper towels.
Serve with ají and lime on the side. Enjoy!

Recipe Notes

Dilute a few saffron threads in ½ cup of boiling water, add the beef bouillon cube and stir until entirely dissolved.

Nutrition

Nutrition Disclaimer

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