Empanadas Recipe – Crispy Colombian Beef Turnovers
This Empanadas recipe shows you how to make Colombia’s most popular street snack. These golden turnovers feature a crisp cornmeal shell filled with savory beef and potatoes, then deep-fried to crunchy perfection. Served with Colombian ají sauce, these Colombian Empanadas are perfect for parties, appetizers, or an anytime treat.
Ingredients (makes about 18 empanadas)
Dough
-
3 cups (390 g) precooked yellow cornmeal (masarepa)
-
½ tsp salt
-
½ tsp ground turmeric or annatto (for color, optional)
-
3 cups (710 ml) warm water
-
1 Tbsp vegetable oil
Beef-Potato Filling
-
1 lb (450 g) ground beef
-
2 medium potatoes, peeled and diced
-
1 small onion, finely chopped
-
2 garlic cloves, minced
-
1 small tomato, diced
-
1 tsp ground cumin
-
½ tsp paprika
-
Salt and black pepper to taste
-
2 Tbsp vegetable oil
For Frying
-
Neutral oil (canola or sunflower), enough for deep-frying
How to Make Empanadas Recipe
1. Prepare the Filling
Boil diced potatoes until tender; drain and mash lightly.
In a skillet, heat oil over medium heat. Sauté onion, garlic, and tomato until soft. Add ground beef, cumin, paprika, salt, and pepper. Cook until beef is browned and liquid evaporates. Stir in the mashed potatoes and mix well. Cool completely.
2. Make the Dough
In a large bowl, combine cornmeal, salt, and turmeric or annatto. Gradually add warm water and oil, mixing until a smooth, pliable dough forms. Cover and rest for 5 minutes.
3. Form the Empanadas
Take a golf-ball-sized portion of dough and flatten it between two pieces of plastic or parchment into a 5-inch (12 cm) round. Spoon 2 tablespoons of filling into the center. Fold the dough over to form a half-moon and press edges to seal. Trim neatly with a round cutter or small plate if desired.
4. Fry
Heat oil in a deep skillet to 350 °F / 175 °C. Fry empanadas in batches for 3–4 minutes per side until crisp and golden. Drain on paper towels.
Serving the Empanadas Recipe
-
Serve hot with Colombian ají (cilantro-chili sauce) or lime wedges.
-
Enjoy as a snack, appetizer, or party finger food.
-
Pair with a cold Colombian beer or fresh fruit juice.
Pro Tips
-
Seal Edges Well: Press firmly to prevent leaks during frying.
-
Even Thickness: Flatten dough evenly for a crisp, uniform crust.
-
Make Ahead: Shape and refrigerate uncooked empanadas for up to 24 hours, or freeze for up to 1 month. Fry directly from frozen.
Storage
Refrigerate leftover empanadas in an airtight container for up to 3 days. Reheat in a 375 °F (190 °C) oven for 10 minutes to regain crispness.
Frequently Asked Questions
Can I bake empanadas instead of frying?
Yes. Brush lightly with oil and bake at 400 °F (200 °C) for 20–25 minutes, turning once, for a lighter version.
Can I change the filling?
Absolutely. Shredded chicken, cheese, or vegetables are tasty alternatives.
How do I keep them crispy?
Fry in small batches to maintain oil temperature and avoid overcrowding.
