How to Make Colombian Empanadas

Name: How to Make Colombian Empanadas
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: Colombian
Ingredients: 1.5 cups yellow masarepa (precooked corn flour); 2 cups warm water; 0.5 teaspoon salt; 1 tablespoon vegetable oil, plus oil for frying; 0.5 pound potatoes, peeled and diced small; 8 ounces ground beef; 1 small onion, finely diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; 2 scallions, chopped; Salt and black pepper to taste; 1 tomato, finely diced, for aji; 0.25 cup cilantro, chopped, for aji; 1 tablespoon lime juice, for aji

Colombian empanadas are small fried pastries made from a masarepa corn dough wrapped around a seasoned filling of potato and shredded meat, distinguishing them from the wheat pastry empanadas found in Argentina or Chile. The corn dough fries up with a distinctly crisp, slightly craggy shell that wheat dough cannot replicate.

They are a street food staple across Colombia, sold from carts and small stands, always served with aji, a fresh chopped hot sauce made from tomato, onion, cilantro, and lime that cuts through the fried richness.

The filling varies by household and region, some built on shredded beef, others on chicken or pork, but the potato base and the corn dough shell stay consistent nationwide.

Golden fried Colombian empanadas with tomato aji sauce

What Actually Matters

The technique that decides whether your empanadas survive frying intact is the seal. Wet the edges lightly with water before pressing, crimp firmly with a fork or your fingers along the entire curved edge, and check for any gaps before frying. A poorly sealed empanada will burst open in hot oil, dumping the filling and soaking up excess grease through the tear.

The Recipe

Serves: 4 | Prep: 40 minutes | Cook: 20 minutes | Total: 1 hour

Ingredients

1.5 cups yellow masarepa (precooked corn flour)
2 cups warm water
0.5 teaspoon salt
1 tablespoon vegetable oil, plus oil for frying
0.5 pound potatoes, peeled and diced small
8 ounces ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
2 scallions, chopped
Salt and black pepper to taste
1 tomato, finely diced, for aji
0.25 cup cilantro, chopped, for aji
1 tablespoon lime juice, for aji

Method

Boil the diced potatoes in salted water until fork tender, about 10 minutes. Drain and mash roughly, leaving some texture.
In a skillet over medium heat, cook the onion and garlic until soft. Add the ground beef, cumin, and paprika, and cook until browned, about 7 minutes.
Stir the mashed potato and scallions into the beef mixture. Season with salt and pepper and let cool to room temperature.
Whisk the salt into the warm water, then stir in the masarepa gradually to form a soft dough. Knead in the oil and let rest 5 minutes.
Divide the dough into 12 balls. Flatten each between plastic sheets into a thin round about 4 inches wide.
Place a spoonful of filling on one half of each round, fold over, and press the edges together firmly, sealing completely with no gaps.
Heat 2 inches of oil to 350 degrees Fahrenheit in a deep pot. Fry the empanadas in batches, 3 to 4 minutes per side, until deep golden and crisp. Drain on paper towels.
Combine the diced tomato, cilantro, and lime juice for the aji and serve alongside the hot empanadas.

Nutrition (Per Serving, Estimated)

These values are calculated estimates for planning purposes, not lab-verified figures.

Nutrient	Amount
Calories	390 kcal
Protein	16 g
Fat	20 g
Carbohydrates	36 g
Sodium	520 mg

Tips, Variations, and Storage

Uncooked assembled empanadas freeze well: lay them on a tray until solid, then bag them, and fry straight from frozen, adding a minute or two to the fry time. If you prefer to bake instead of fry, brush with oil and bake at 400 degrees Fahrenheit for 20 to 25 minutes, though the shell will be less crisp than fried. Add a diced hard boiled egg or rice to the filling for a more traditional coastal variation.

Frequently Asked Questions

Can I use wheat flour instead of masarepa?

You can, but it will no longer be a Colombian style empanada. The corn dough shell is what defines this version versus the wheat pastry empanadas found elsewhere in Latin America.

Why did my empanada burst open while frying?

The seal was incomplete. Wet the edges, press firmly with a fork along the entire curve, and inspect for gaps before frying.

What is aji and is it very spicy?

Aji here refers to a fresh chopped salsa of tomato, onion, cilantro, and lime, not necessarily very hot. Some versions add minced chile for heat, which you can adjust to taste.