Colombian
Empanadas colombianas
Golden Colombian empanadas made with crisp masarepa dough and a savory beef, potato, and hogao filling. They are served hot with ají for the bright, spicy finish that belongs at the table.
Ingredients
- Yellow masarepa1 cup
- Warm water or unsalted beef broth1 1/4 cups
- Achiote oil or neutral oil with ground achiote1 tbsp
- Salt3/4 tsp
- Yukon Gold or yellow potatoes, peeled and diced8 oz
- Beef flank or chuck, cooked and finely shredded5 oz
- White onion, finely chopped1/3 cup
- Scallions, finely chopped2
- Tomato, peeled and finely chopped1/2 cup
- Garlic, minced1 clove
- Ground cumin1/4 tsp
- Black pepper1/8 tsp
- Vegetable oil, for frying3 cups
- Colombian ají, for serving1/4 cup
Method
- Boil the diced potatoes in salted water until very tender, about 12 minutes, then drain and mash roughly while still warm.
- Warm 1 tablespoon achiote oil in a skillet over medium heat and cook the white onion, scallions, tomato, and garlic with a pinch of salt until soft and saucy, about 8 minutes.
- Stir the shredded beef, mashed potatoes, cumin, black pepper, and a splash of water or broth into the hogao and cook for 3 minutes until the filling is moist but not wet; let it cool.
- In a bowl, mix the masarepa, warm water or broth, salt, and achiote oil until a soft dough forms, then knead for 2 minutes and rest covered for 10 minutes.
- Divide the dough into 6 equal balls and keep them covered so they do not dry out.
- Place one dough ball between two sheets of plastic and press or roll it into a thin circle about 5 inches wide.
- Spoon about 2 tablespoons of filling onto one half of the circle, fold the plastic over to make a half-moon, and press the edges firmly to seal.
- Trim the sealed edge with a small bowl or cutter if desired, then repeat with the remaining dough and filling.
- Heat the vegetable oil in a deep pot to 350°F.
- Fry the empanadas in batches, turning once, until deep golden and crisp, about 4 to 5 minutes per batch.
- Drain on paper towels and serve immediately with Colombian ají.
Common questions
Can I substitute masarepa or achiote oil if I can’t find them?
Masarepa is ideal for the proper crisp shell, but finely ground precooked cornmeal is the closest backup. For achiote oil, use neutral oil with a little ground achiote or paprika for color and mild earthiness.
How long does it take to make the filling and dough, and can I do either part ahead?
Plan on about 45–60 minutes total. The filling can be made 1–2 days ahead and refrigerated. The dough is best mixed fresh, but you can rest it briefly before shaping.
What are the most common mistakes when shaping and frying empanadas colombianas?
The biggest mistakes are filling that’s too wet, dough that’s too dry, and sealing poorly so they burst. Keep the filling cool, cover unused dough, press edges firmly, and fry in hot oil so they crisp without absorbing grease.
How should I store leftover empanadas, and can I reheat them without losing crispness?
Store cooled empanadas in the fridge for up to 3 days. Reheat in a 400°F oven or air fryer until hot and crisp, about 8–12 minutes. Avoid microwaving if you want to keep the crust crunchy.
What’s the traditional way to serve Colombian empanadas?
Serve them hot with Colombian ají on the side, and often a squeeze of lime. They’re commonly eaten as a snack or appetizer, and pair well with a cold drink or fresh fruit juice.