Empanadas Colombianas Colombian Meat Pies
Transport your taste buds to the vibrant streets of Colombia with these golden, crispy Empanadas Colombianas, or Colombian Meat Pies. Made with a tender cornmeal dough and filled with a savory mixture of ground beef, potatoes, and aromatic spices like cumin and garlic, these empanadas are a delightful fusion of flavor and texture. Perfectly seasoned and fried to a satisfying crunch, they make an irresistible snack or appetizer for any occasion. Pair them with traditional aji sauce for an authentic touch, and watch them disappear off the plate! With easy-to-follow steps and just 40 minutes of prep time, this recipe is your ticket to mastering one of Colombia's most beloved dishes.
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Recipe Information
Ingredients
- 2 cups Cornmeal (precooked, yellow or white)
- 1.5 cups Water
- 2 tablespoons Vegetable oil
- 1 pound Ground beef
- 1 Small potato (diced small)
- 1 White onion (finely diced)
- 2 stalks Green onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 Tomato (finely diced)
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Chili powder or paprika (optional for spice)
- 4 cups Vegetable oil (for frying)
Instructions
In a large bowl, mix the cornmeal with the water, vegetable oil, and 1 teaspoon salt until a smooth dough forms. If the dough feels dry, add a tablespoon of water at a time until pliable. Cover the bowl with a clean kitchen towel and let the dough rest for 20 minutes.
In a saucepan, boil the diced potato in salted water until tender, about 10 minutes. Drain and set aside.
In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the white onion, green onions, and garlic, and sauté until fragrant and translucent, about 3 minutes.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until fully browned, about 8 minutes. Stir in the tomato, cumin, black pepper, remaining salt, and chili powder or paprika if using. Cook for another 3 minutes or until the mixture is well combined and the tomato has softened.
Remove the skillet from heat and fold in the cooked potato. Mash the mixture slightly to help it hold together. Let the filling cool completely before assembling the empanadas.
Divide the dough into 12 equal balls. Place each dough ball between two pieces of plastic wrap or parchment paper and roll out or flatten with your hands into a thin circle about 5 inches in diameter.
Place 2 tablespoons of the filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Press the edges together firmly and crimp with a fork to seal.
In a deep frying pan or pot, heat the vegetable oil to 350°F (175°C). Fry the empanadas in batches until golden and crispy, about 3-5 minutes per side. Be careful not to overcrowd the pan.
Remove the empanadas from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve warm with aji (a Colombian hot sauce) or your favorite dipping sauce.
Nutrition Facts
Calories |
11019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1059.6 g | 1358% | |
| Saturated Fat | 171.9 g | 860% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 5086 mg | 221% | |
| Total Carbohydrate | 362.3 g | 132% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 11.4 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2845 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
