Colombian
⭐ Highly Rated
25 minmedium
ColombianAppetizer
Recipe Story
origins & traditionsEmpanadas de Carne are beloved Colombian turnovers that showcase the perfect balance of a crispy, golden exterior and a savory, well-seasoned filling. The dough is made with cornmeal, giving it a distinctive texture and authentic taste. The beef filling combines ground meat with diced potatoes, onions, garlic, and a blend of traditional Colombian spices including cumin, paprika, and a hint of cayenne for warmth. These empanadas are traditionally served with ají sauce, a tangy Colombian hot sauce, making them ideal for any occasion from casual family gatherings to festive celebrations. Each bite delivers the comforting flavors that have made empanadas a staple of Colombian cuisine for generations.
Instructions
step by step0/8 done
In a large mixing bowl, combine 3 cups cornmeal, 1 cup flour, 1 teaspoon salt, and 2 tablespoons vegetable oil. Gradually add 2 cups warm water, mixing until a soft dough forms. Knead for 5 minutes until smooth. Cover and let rest for 15 minutes.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add diced onions and minced garlic, sauté for 3 minutes until fragrant.
Add ground beef to the skillet, breaking it up with a wooden spoon. Cook for 8-10 minutes until browned. Season with cumin, paprika, salt, black pepper, and cayenne pepper.
Add diced potatoes and 1/2 cup water to the beef mixture. Reduce heat to medium-low, cover, and simmer for 10 minutes until potatoes are tender. Let filling cool completely.
Divide dough into 12 equal portions. Roll each portion into a ball, then flatten into a 6-inch circle on a lightly floured surface.
Place 2-3 tablespoons of filling in the center of each circle. Fold dough over to create a half-moon shape. Press edges firmly and crimp with a fork to seal.
Heat 2 inches of vegetable oil in a deep skillet or dutch oven to 350°F. Fry empanadas in batches for 3-4 minutes per side until golden brown.
Remove empanadas with a slotted spoon and drain on paper towels. Serve hot with lime wedges and Colombian ají sauce.
Empanadas de Carne
5.0 (15)
Golden-fried Colombian beef empanadas filled with seasoned ground beef, potatoes, and traditional spices. These crispy hand pies are perfect for gatherings, featuring the authentic flavors of Colombian street food.
medium
55 min
12 servings
Ingredients
0 of 12 checked
Filling
- 500 grams ground-beef, lean ground beef
- 2 pieces potatoes, peeled and diced small
- 1 pieces onions, finely diced
- 4 cloves garlic, minced
- 2 teaspoons cumin, ground
- 1 teaspoons paprika, ground
- 1/2 teaspoons cayenne, ground
- 1 teaspoons black-pepper, freshly ground
Dough
- 2 teaspoons salt
- 1 cups flour, all-purpose
- 6 tablespoons vegetable-oil, for dough and frying
Garnish
- 2 pieces lime, cut into wedges for serving (optional)
Chef Tips
expert advice•For extra flavor, add a tablespoon of tomato paste to the filling while cooking.
•You can prepare the filling a day ahead and refrigerate it, which actually enhances the flavors.
•If you prefer baking, brush empanadas with beaten egg and bake at 375°F for 25-30 minutes until golden.
•For a vegetarian version, substitute the beef with black beans and add diced bell peppers.
•The dough can also be made with pre-cooked cornmeal (masarepa) for a more authentic texture.
•Make sure the filling is completely cool before assembling to prevent the dough from becoming soggy.
•These empanadas freeze beautifully - freeze uncooked empanadas on a baking sheet, then transfer to freezer bags for up to 3 months.
