Empanadas – A bite of Colombian taste

Empanadas are a tradition and part of the gastronomic culture of Colombia. They are eaten at any time of the day, as a snack or an appetizer, and there are so many varieties as different regions make different versions. Living aboard, I sometimes long for the taste of home, my first home. This recipe is simple yet delicious, it brings back a lot of memories, it is also a great dish to bring my family together in the kitchen and have fun while learning about my culture, definitely a win-win!

Below I share with you not only my favorite empanada, but also my family’s recipe! As I mentioned there are many other alternatives and maybe in another post I can share some others, but for now let’s get into the details of an empanada with meat and potatoes.

Difficulty

Easy

Cooking time

25mins

Ingredients

Desired Servings:

2 mid-size potatoes
8 gr vegetable broth
2 thin pieces of spring onion
200 gr minced meat
200 gr yellow corn flour
200 ml water

Preparation

Filling

Peel and cook the potatoes until soft, then mash them and set aside.
Peel and finely chop the onion, including half of the green part.
In a pan, heat a little oil and sauté the meat, onions, and vegetable broth, stirring constantly until the meat is cooked. Then, mix in the mashed potatoes.

Dough

Mix the flour and water until the dough is smooth. It should not break or stick to your fingers. Traditionally, empanadas are fried, but if you prefer to use an air fryer, add a spoonful of oil and mix again.
Take a plastic bag (a freezer bag works well) and cut it open to create a long rectangle. Place it on a table and lightly oil the upper side—this will be your surface for making the empanadas.
Take a small piece of dough (about 6–7 cm in diameter) and roll it into a ball. Place it on the upper third of the bag, cover it with the lower part of the plastic, and roll it out evenly. Rotate 90 degrees and roll again until it’s about 2mm thick.

Assembling the empanadas

Spoon some filling into the center of the dough. Using the plastic bag, fold the dough over the filling and press around the edges to remove air.
Place a glass over the filling (keeping the plastic in place) and press down to cut out a perfect empanada shape.
If frying: Ensure the oil fully covers the empanadas and fry for about 5 minutes until golden and crispy. If using an air fryer: Brush with a bit of oil and cook on super-crisp mode for about 5 minutes.

Traditionally, empanadas are best enjoyed with a squeeze of fresh lime or a side of Colombian ají, a mildly spicy and zesty sauce that perfectly complements their crispy texture (stay tuned for the recipe).

Whether you’re making empanadas for the first time or reliving fond memories of home, this recipe invites you to savor the comforting flavors of Colombia. So gather your loved ones, get your hands in the dough, and let the aroma of crispy empanadas fill your kitchen. ¡Buen provecho!