Appetizers
Empanadas Colombianas
The Quirky Foodster Team
Ingredients
- 300 g (2.5 cups) Precooked yellow cornmeal (masarepa)
- 400 ml (1.75 cups) Warm water
- 200 g (7 oz) Papa criolla, boiled and mashed
- 250 g (9 oz) Ground beef, cooked
- 1 Onion, finely diced
- 2 Garlic clove, minced
- 1 tsp Ground cumin
- 100 ml (0.4 cup) Ají picante sauce, for serving
- 750 ml (3 cups) Vegetable oil, for frying
Method
- Mix the masarepa with warm water and a pinch of salt to form a smooth, pliable dough; cover and rest
- minutes.
- Sauté the onion and garlic until soft, then add the cooked ground beef, mashed papa criolla and cumin, mixing until well combined; season to taste.
- Divide the dough into small balls and flatten each between plastic sheets into thin discs about 10cm (4in) wide.
- Place a spoonful of filling in the centre of each disc, fold over into a half-moon, and press the edges firmly to seal.
- Heat the oil to 180°C (355°F) and fry the empanadas in batches for 3-4 minutes per side until deep golden and crisp.
- Drain on paper towels and serve hot with ají sauce and lime wedges.
Introduction: Colombian empanadas are corn-dough pockets filled with a potato-and-beef mixture, fried until crackling.
Cultural Background: Colombian empanadas are corn-dough pockets filled with a potato-and-beef mixture, fried until crackling. They trace back to Spanish colonial empanada traditions, adapted with local masa and criolla potatoes, and are a fixture of Colombian street food, bakeries and family gatherings alike.
Tips: Seal the edges very firmly, as masarepa dough doesn't have the elasticity of wheat dough and can pop open in the fryer if not pressed well.
Variations: Fillings vary by region and may include shredded chicken, or a mix of beef and pork; some households bake rather than fry them. Replace the ground beef with a well-seasoned mix of mashed potato, sautéed mushroom and carrot for an authentic-feeling meat-free filling.
Storage: Uncooked empanadas freeze well for up to 2 months; cooked ones keep refrigerated for up to 2 days.
Reheating: Reheat cooked empanadas in a 190°C (375°F) oven for 8-10 minutes to restore crispness.
Nutrition: Per empanada (approx.): 210 kcal, 8g protein, 20g carbohydrate, 11g fat, 1g fibre.
FAQs
Q: Why is my dough cracking when I fold it?
A: The dough has dried out; keep it covered with a damp cloth while you work and add a touch more warm water if needed.
Q: Can I air-fry these?
A: Yes — brush lightly with oil and air fry at 200°C (390°F) for about 12 minutes, turning once.
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