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Empanadas are a culinary treasure of Colombia, a dish that perfectly blends tradition and flavour in every crispy bite. These golden turnovers, fried to perfection, are a common sight at street vendors and family gatherings alike, offering a warm, satisfying experience that transcends mealtime.
Whether enjoyed as a quick snack, an appetizer, or part of a festive celebration, Colombian empanadas hold a special place in the nation’s heart, reflecting its diverse regional tastes and rich cultural history.
What Are Empanadas?
Colombian empanadas are fried turnovers made from a thin, savoury dough filled with a variety of flavourful ingredients. They are small enough to eat in a few bites, making them an ideal street food, but substantial enough to leave you wanting more.
Unlike baked empanadas from other parts of Latin America, Colombian versions are known for their fried exterior, which creates a crunchy shell that contrasts beautifully with the soft, flavourful filling inside.
These empanadas are incredibly versatile, adapting to local preferences and regional ingredients. Common fillings include seasoned ground beef, shredded chicken, or pork, often mixed with potatoes or rice. Each empanada is a pocket of deliciousness, packed with spices and textures that make every bite a journey into Colombian culinary artistry.
Ingredients and Taste
The dough for Colombian empanadas is typically made from cornmeal, giving it a distinct flavour and vibrant yellow colour. This dough is carefully rolled out, filled with a savoury mixture, and sealed before being fried to a crispy golden brown.
The fillings vary but often feature a base of seasoned meat combined with tender potatoes or rice. Green onions, garlic, and a blend of Colombian spices like cumin and achiote add depth and warmth to the flavours.
The taste is a harmonious balance of crispy and tender, savoury and slightly smoky. The cornmeal shell is light yet sturdy, offering a satisfying crunch that gives way to the moist, flavourful filling inside.
For an added layer of excitement, empanadas are often served with a side of ají, a tangy and slightly spicy salsa made with cilantro, vinegar, and chili peppers. The ají cuts through the richness of the empanada, adding a fresh, zesty kick.
A Taste of History
The history of empanadas traces back to Spain, where they were originally introduced as a portable meal for labourers and travellers. When Spanish colonizers brought the concept to Colombia, it evolved into the unique dish we know today, influenced by indigenous cooking techniques and local ingredients like cornmeal.
Over time, empanadas became an integral part of Colombian culture, celebrated for their adaptability and deliciousness. They are a common feature at family gatherings, holiday celebrations, and street markets, serving as both a nostalgic comfort food and a testament to the nation’s culinary creativity.
Each region in Colombia adds its own twist, from the cheesy empanadas of Valle del Cauca to the meat heavy variations of Antioquia, showcasing the country’s rich diversity.
Colombian Empanadas (Fried Turnovers) Recipe
Serves: 4 people
Ingredients:
For the Dough:
- 2 cups precooked yellow cornmeal (masarepa)
- 2 ½ cups warm water
- 1 tsp salt
- 1 tbsp vegetable oil
For the Filling:
- 1 cup ground beef or shredded chicken
- 2 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 small tomato, finely chopped
- 1 tsp ground cumin
- ½ tsp paprika
- Salt and pepper to taste
- 1 tbsp vegetable oil
For Frying:
- Vegetable oil for deep frying
For Serving:
- Ají (Colombian spicy sauce) or lime wedges
Directions
To begin, prepare the dough. In a large bowl, combine the precooked yellow cornmeal, salt, and warm water. Mix with your hands until a smooth, pliable dough forms. Add the vegetable oil and knead for 2-3 minutes. The dough should not crack when pressed; adjust with small amounts of water if necessary. Cover with a damp cloth to keep it moist.
Prepare the filling by boiling the diced potatoes in salted water until tender, about 10-12 minutes. Drain and mash lightly, leaving some texture. Set aside while preparing the meat mixture.
In a skillet over medium heat, heat the vegetable oil and sauté the onion, garlic, and tomato until softened, about 3-4 minutes. Add the ground beef or shredded chicken, season with cumin, paprika, salt, and pepper, and cook until the meat is browned and fully cooked. Mix in the mashed potatoes and stir to combine. Allow the filling to cool before assembling.
Divide the dough into equal-sized balls, about the size of a golf ball. Using a plastic sheet or parchment paper, flatten each ball into a thin circle, about 4 inches in diameter, using your hands or a rolling pin. To prevent sticking, grease the sheet lightly.
Place about 1-2 tablespoons of the filling onto one half of each dough circle. Fold the other half over the filling to create a half-moon shape. Seal the edges firmly by pressing with your fingers or a fork, ensuring no filling escapes.
Heat vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Fry the empanadas in batches to avoid overcrowding, cooking for 3-5 minutes per side or until golden and crispy. Use a slotted spoon to remove and place them on a plate lined with paper towels to drain excess oil.
Check each empanada for a crispy exterior and ensure the filling is hot. Repeat the frying process with the remaining empanadas, adjusting the oil temperature if needed to maintain even cooking.
Serve the empanadas warm with a side of ají or lime wedges for added zest. Arrange them on a platter for a visually appealing presentation, garnished with fresh cilantro if desired. For an authentic experience, pair with a chilled beverage such as panela water or fresh juice.
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