Colombian Empanadas are a popular snack or appetizer in Colombia and are served by most Colombian restaurants in the United States with ají sauce.
Empanadas are popular in Spain and Latin America. Every country has an empanada recipe and even in Colombia we have different versions depending on the region and the cook.
Serving Suggestions
These empanadas are usually serve with Colombian ají sauce and lime wedges on the side. You can serve them as an appetizer, snack or as a meal with a salad on the side.
What are Colombian Empanadas Made of?
Traditionally, these fritters are made with precooked corn flour and filled with meat, potatoes, vegetables and spices. Some people use shredded pork and beef to make their empanadas, but in my family we always make them with ground meat.
Ingredients to Make the Filling
You will find the printable recipe card with exact amounts and cooking directions below.
Vegetables: Potatoes, white onions, scallions, red bell pepper, tomato and garlic.
Spices: Sazón with azafran, chicken or vegetable bouillon, salt and black pepper.
Oil: Olive oil
Herbs: Fresh cilantro or parsley.
Meat: Ground pork and beef.
Ingredients for the Dough
Masarepa: Yellow precooked cornmeal.
Water: Lukewarm
Oil: I recommend using vegetable or canola oil.
Spices: Sazon with azafran and salt.
How Can I Make Meatless Colombian Empanadas?
In Colombia, empanadas are also sold outside of the churches. Those are usually very small and just have a potato filling, a great alternative for vegetarians and absolutely delicious. They are known as "empanaditas de iglesia".
For the vegetarian version of these empanadas, follow all the ingredients and instructions in the recipe card below. Just omitting the beef and pork.
How to Make Colombian Empanadas
To make the dough, place the masarepa in a large bowl. Add the sazón and salt, and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes. Meanwhile make the filling.
To make the filling, place the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
Heat the olive oil in a skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.
Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.
To assemble the empanadas, break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.
Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.
Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.
Fill a large pot with vegetable oil and heat over medium heat to 360° F.
Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides. Using a slotted spoon transfer the empanadas to a plate lined with paper towels.
How to Store
Leftovers will keep in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and spray with cooking oil. Bake in a 350 degree F oven for about 15 minutes or until they are warm and crispy. You can reheat them in the microwave, but the dough will be softer.
You can freeze these empanadas before frying. After filling them and pressing the edges together, transfer them to a lined sheet pan and freeze them until solid. Transfer the frozen empanadas to a freezer-safe container or bag and store them for up to 3 months. When ready to eat, thaw in the fridge before frying them.
Cooking Notes and Tips
*You can make smaller empanadas for a party or make them bigger if you prefer, just double the recipe.
*Yo can make the empanadas filling one day ahead, store in the fridge until ready to use.
*For the vegetarian version of this Colombian Empanadas recipe, follow all the instructions and just omitting the beef and pork.
*Colombian empanadas are traditionally served with aji colombiano.
Depending on how much your vegetables cook down and the size you cut them, you may have a little leftover filling. The leftover filling makes an excellent quesadilla or taco filling.
You can also freeze the filling for up to 3 months when the cravings strike for a quick and easy batch of empanadas.
More Traditional Colombian Recipes to Try:
Arroz con Pollo (Rice with Chicken)
Ajiaco Santafereño (Colombian Ajiaco)
Tamales Colombianos (Colombian Tamales)
Bistec a la Criolla (Steak with Creole Sauce)
Colombian Empanadas Recipe
Ingredients
- Vegetable oil for frying
- Lime and ají for serving
Dough
- 1 ½ cups precooked yellow cornmeal masarepa
- 2 cups water
- 1 tablespoon vegetable oil
- ½ tablespoon sazon Goya with azafran
- ½ teaspoon Salt
Filling
- 2 cups peeled and diced potatoes
- 1 chicken or vegetable bouillon tablet
- 1 tablespoon olive oil
- ¼ cup chopped white onions
- 1 cup chopped tomato
- ¼ cup chopped green onions
- 1 chopped garlic clove
- 2 tablespoon chopped red bell pepper
- ½ pound ground pork and beef
- ¼ teaspoon black pepper
- ½ teaspoon sazón with azafran
- ½ teaspoon salt
- 2 tablespoon chopped fresh cilantro
Instructions
Make the Dough
- Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes. Meanwhile make the filling.
Filling
- Cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
- Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
- Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.
- Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.
- Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.
- Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.
- Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.
- Fill a large pot with vegetable oil and heat over medium heat to 360° F.
- Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.
- Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime on the side.
Carolina
Erica,
You are my Hero! Thank you for sharing your recipes. Since I found this blog, I have been making delicius Colombian dishes for my husband and son...We love it. No hay nada como el sabor de COLOMBIA. Sigue compartiendo tus recetas...no sabes cuanto lo apreciamos 🙂
Erica
Hi Carolina,
Thank you so much for the nice comment! I am glad you like the blog.
Anonymous
WOW! I just needed to find the nutrition facts but what i just found was better! Viva Colombia!!
Susie
Thank you so much for the empanadas recipe ! And many other recipes! Love my Colombian food so tasty!!
Francisco
Erica,
Thank you so much for the recipes; I am having a great and delicious time making them with my daughters. Y que viva Colombia!
Dina Abbo
Hi do you add half a pound each of pork and beef? Or total meaning a fourth each?
Jenny
Thats a really great question and I am wondering the answer as well. I thought it meant 1/4 lb each but now I am double thinking.
Erica Dinho
1/4 pound pork and 1/4 pound beef. 1/2 pound total
Mary
Can this recipe be baked in the oven instead of frying?
David Elser
My Colombia friends and wife of 19 years can’t believe this gringo can rock their taste buds with your recipe
Camilla
Whaaaaaaaaaaaattt??
Camilla
Whatcha talking bout...wit ur "Sigue compartiendo tus recetas…"
Thomas
Well - a few years too late haha.. But it means "keep sharing your recipes" 🙂
And these recipes are SUPER!!!!
THANKS Erica 🙂
Michy
Can you substitute the Goya sazon with azafran with Goya Saxon with coriander and acheito ?
Emily
Are these empanadas gluten-free? Empanadas are my favorite but recently I had to give up gluten. The recipe seems like it’s GF.
Marcia Sibely
Yes, they are
Olga Hamon
My love empanadas.. I always wanted to learn to make them. This recipe was easy to follow. From now on I will be making my own empanadas. Thank you!
María Uhlmann
Hi! Thank you so much for the delicious recipes. Could you tell me what is the green sauce to serve the empanadas and could you share the recipe? Thank you so much! .
Vane
It’s a Colombian Ají
Ryan
My wife is from Cali Colombia and has missed the authentic flavors from her country. I surprised her by making this recipe and she was SO impressed! She says they are the BEST empanadas and absolutely loves the recipe!
Thank you!!!
Velva
Those empanadas look wonderful!!!
momgateway
...been wanting to try out Colombian recipes. Empanadas are my favorite!
Oysterculture
When we were lived in DC, there was a local chain called Julie's Empanadas and I loved going there, I thought they were the perfect snack - nice and contained. Now I can try my own.
Monica Wong
Hi Erica,
This is a delicious snack!
Cathy
I love empanadas! Yours look delicious - high time I tried making some.
Gio
I’ve been making this recipe for years, tastes great but I can never get a consistent texture on the dough. They seem to break pretty easy if I follow the recipe. I usually have to add more masarepa. Should I let it sit longer? Is it too much water ?
Pilar-Lechuza
En España les llamamos empanadillas( las empanadas son más grandes) pero se llamen como se llamen nos encantan en casa. Probaré tu receta y ya te contaré el resultado.
un abrazo
Felisha
I have made several empanada recipes. I will def. have to try yours. These look amazing 🙂 Since they are so much work, I usually make a lot, and freeze the others for a quick snack 😛 I love how you have a pic of each dish for the imagination!!
lorena
When you freeze them, do u fry them frozen or do u let them thaw?
JOE
Fry them frozen.
Beth
Tried frying them frozen. The outside was good but the middle was still cold. Maybe could have fried them a little longer, but I'll try thawing them next time.
Sophie
MMMMMMMMMMMMMMMMMMMMM,...your empanada's look so tasty & colourful!!
I so digg them!
I will try them tomorrow, so Thanks for this yummie recipe, Erica!
Erica
Thank you for visiting!
Anonymous
I love the empanadas they are sooooo good❄️☄️
Jann
Made these today and they are amazing! Had to tweak the dough a bit but everything else was perfect. Thank you for the recipe!
Kim
Yum- they looks perfectly crispy and delicious. I wish I could come by and have some : )
Hélène
How delicious they look. I have never eaten Empanadas before.
Cynthia
I can never get enough of these goodies!
John
Those look fantastic--so perfectly golden brown!!
My Carolina Kitchen
I haven't had Empanatas since we lived in Texas way back when. My favorite was stuffed with beef, English peas and flavored with rosemary. I can still taste it but I've never been able to re-create it. Think I'll have to give your recipe a try. Thanks for bringing back wonderful memories.
Sam
zerrin
Fantastic empanadas! I want to squeeze lemon on that halved piece. Erica, I think you'll make me a fan of Colombian dishes. Your recipes are definitely appealing to my appetite!
nora@ffr
finally my kids are loving columbian dishes.. taste rili good.. thanx erica 🙂
Soma
I like empanadas tho i have never ventured to make these at home.. thanks for the recipe. I had once had pineapple filled ones. & loved it..are the sweet once traditional too?
Nellson Najar
Is a pleasure to have new recipes. I am very please to find your page, my wife now (she is american) is preparing a lot of your recipes. Thanks.
lisa (dandysugar)
Thanks for sharing this delicious recipe. I love columbian empanadas but I have not tried making them yet. These sounds perfect, can't wait to try your recipe!
Scott
A lifesaver! I have two Colombian boys staying the summer with me and they miss their empanadas. I cook a lot of Colombian meals, but have never found a good recipe for the dough! Muchas gracias!
Erica
Thank you everyone for the comments!
Viviana
Thank you so much for publishing traditional Colombian recipes. I'm Colombian, also from Medellin but born & raised in NJ. Unfortunately I really don't have the patience for cooking. But as a mother of two boys I am now desperate that they know about their mothers food & culture (their father is american). Yours is the only website that has the great pictures to describe the food. They totally remind me of my mothers cooking!!!!! Great job Paisa!!!!!!!!!!!!!!
ps: would you be able to in the future to put the recipes in printable format?
Erica
Hi Viviana,
Thank you so much for the nice comment! That is my next step.
sandra g
Hola!, made your empanadas last night, they were awosome, by the way I'm dominican and my husband is peruvian, he said they're great, I'll will try making more of your foods, they all look yummy. Love sandra.
Erica
Hola Sandra,
Thank you for your feedback!
Elisa
Erika, super buena la página tuya, cada vez nos sorprendés más. Por lo menos tengo una prima que heredó el talento culinario de la familia por el lado de la mamita y mi mamá. Podrias incluir la receta de las empanadas de iglesia que aunque son más sencillas son deliciosas para los que no nos gusta la carne. Felicitaciones por todos los comentarios
Erica
Hola Elisa,
Gracias por tu mensaje....Parece que lo tengo en la sangre 🙂 Ojala algun dia pueda ser tan buena en la cocina como tu mamá y la mamita. La verdad es que lo disfruto mucho. La receta de las empanadas de iglesia esta incluida en ese post.
Gracias de nuevo significa mucho para mi recibir mensajes bonitos de mis amigos y familia, por que todas esas memorias son las que escribo en este blog.
Las recuerdo mucho.
Melanie
It is now cold in NYC and these empanadas give warmth to a cold day. Thanks.
Erica
Thank you, Melanie.
Susan at SGCC
I just recently discovered your blog and I love it! Your recipes are fantastic! I look forward to trying some of them out.
Erica
Hi Susan,
Thank you for the wonderful comment!
Roberto
Hola soy Puertorriqueño (casado con una Caleña) y me encanta la comida colombiana. Te felicito por tu blog, por fin encuentro un lugar de recetas colombianas con ingredientes que se pueden conseguir en usa. En la forma que explicas las recetas es excelente (sencillo y al punto), ademas el incluir fotos de los ingredientes ayuda a la hora de buscarlos en el supermercado...
Cuando publicas la receta de la torta negra? Mi esposa a cada rato me menciona que se comeria una torta negra pero en Atlanta es dificil conseguir un lugar que la hagan, ademas me encantaria darle la sorpresa un dia y prepararsela...muchas gracias y muchas felicitaciones nuevamente..tu blog esta brutal!!!
R
Erica
Hola Roberto,
Gracias por tu comentario! La receta de la torta negra es algo que voy a publicar pronto, no se cuando pero estoy trabajando en eso.
Keri
All of your recipes sound delicious! My husband is from Cucuta, Colombia and misses Colombian food. These all sound relatively easy to make. Can't wait to try them!!
Respondon
I probably won't be able to make them like Empanadas Colombianas of Calle 53 in Galerias, if they're still there, but this recipe looks like my best shot!
Ashley
Can you bake these?
Respondon
By the way, if you live in Washington you can get real colombian empanadas at La Calena bakery in Montgomery Village MD:
They'll even give you little aji containers. You're on your own for the lime, though. Their real business is roscones and other Colombian baked goods, which I'm not especially fond of, but the empanadas are very good and they don't freeze too badly if you blot them first.
Vanessa
This recipe is perfect, they came out delicious, I would recommend to anyone to follow your recipe.
Erica
Vanessa-Thank you so much for your feedback!
Martha
Tu blog esta super chevere. Podrias poner unos Buñuelitos? Para navidad.
Gracias
Caroline
I am Filipina, and my husband is Mexican. Empanadas are eaten in both of our cultures, and its neat to see (and eat!) different variations. Mexican empanadas are filled with fruit; Filipino empanadas are filled with ground beef, potatoes, and other vegetables.
I ate Colombian empanadas at a Hispanic heritage festival (many years ago), and I've been looking for the recipe since. I bought masarepa the other day, and I can't wait to try this. Thank you so much for sharing!
Nancy
Por fin, durante a;os trate de prepararlas, pero solo con tu receta fue posible que mis hijos las comieran y me dijeran, estas si son empanadas Colombianas mami. Gracias mil !!!!!!!!!
Erica
Nancy- Muchas gracias por tu comentario! Me alegra que te gustaron 🙂
Caroline
Hi Erica, this is Caroline (the author of the comment posted on December 11). I finally made empanadas con aji last night, and we loved it! My husband was very happy. Thanks again.
Rob
Question ?
Added 2 cups of water to the Dough or Masa and it was very soft.I mean kinda like oameal soft. Let it stand 20 minutes but still very soft. Paniced and added more precooked yellow cornmeal (masarepa) to make it thicker. Was i wrong by adding more cormeal or did i worry for no reason ?
Thanks
Erica
Rob-That was perfect!I do the same thing with my masa when is thin.
Rob
Thanks for the reply Erica !
My main concern was when i tried to fold the meat in the masa it seemed like the masa would rip and tear and not hold the meat inside.
Will try it again like you suggest.
Have a Merry Christmas !
Milena McComas
Dear Erica,
Just wanted to share with you that thanks to this recipe "quede como una reina". As you know, these days we Colombians celebrate the "novena", it was at my house today and I made the empanadas and the rice pudding... everyone was literally licking their fingers!!!
Thank you ver much for these wonderful recipes!
Hope you and your family have a very Merry Christmas and a Wonderful Happy New Year!!
Erica
Milena-Thank you so much for the feedback and the wonderful comment!
Dulce Maria
I just found out your recipe in this web very exicited to know that our Empanadas are well recognized.
I lived in Miami starting a minicompany that making empanadas of meat and chiken just to find some information, if you let me know if you by any chance know any restaurants or private company want to get involved with me for large orders, at the presente time I have only few merchants wants to expand.
thanks very much.
Dulce
Carmen
Wow, I am so glad I just found your website. I have searched high and low to find the real deal Colombian empanadas like the ones I have had with my mother's family in Colombia. These look almost identical to the favorites I come back to when I am in Medellin. I watched them being in made in Medellin at my mother's house and they did not use bell pepper, so might omit that. Thank you so much!
C
Hi Erika, great recipe. I do have a question though. Can you bake the empanadas instead of deep fried them? if yes, then at what temperature oand and for how long? Thanks!
Erica
C- You can try baking them. In Colombia we always fry them.
Pam
Do you always have to use the pre cooked cornmeal? What about adding regular cornmeal and some flour to the dough recipe for baking purposes?
thanks!
Erica Dinho
It is different.
Torie
Yum! Thanks for a great recipe! I made these for a party, and they were a hit. Best empanadas I've ever made!
Erica
Torie- Thank you so much for your feedback! I really appreciate it.
Claire
I made these last night and we loved them! They were crispy and perfect!
connie caballero
Would you recommend a certain oil as mine we very oily but delicious.My son loved them
Erica
Connie- Just vegetable oil, but it has to be at the right temperature. Drain them on paper towel.
Enith
Hola Erica, yo soy Cartagenera Y me encanta que tengas estas resetas en Ingles para todos los estrangeros gue les gustan nuestra comida Colombiana.FELICITACIONES!!!!
Kimberly
Hi, my son loves empanadas de pollo. Shall I replace the beef with 1/2 pound of cooked shredded chicken? Thanks. I'm looking forward to making these. La Casona can be greasy.
Erica
Kimberly- You can replace the beef for chicken!!!
Marisol
Finally the recipe I've been looking for! Empanadas encased in arepas. My husband and kids will eat these up so fast. And if they don't, I will!!!
Muchisimas Gracias!
LA COLOMBIANA
LAS EMPANAADAS COLOMBIANA'S SON LAS MEJORES DEL MUNDOOOOO!!!!!!!!!!!!!!!!!! Q VIVA COLOMBIA.!!!!!!!!!!!!!!!!!!!!!!!!!!
Silvia
I made this recipe and it was perfect!
Trisha
Where can I buy the MASAREPA and the sazon Goya with azafran????
Erica
Trisha- You can find them at a Latin market or at your local supermarket. Online check my ingredients for info https://www.mycolombianrecipes.com/masarepa/
https://www.mycolombianrecipes.com/sazon-goya-with-azafran/
Anonymous
We made these empanadas for a party last week and everyone loved them,they were perfect, crispy and delicious. Thank you.
David
Wonderful empanadas! I made them for my wife and she loved them.....they were easy to make and delicious!
Jennifer
Q vaina tan ricaaaaaaaa. Me encantan las empanadas. Chevere por ti.
I seriously love your webpage, It's very useful.
Leah
Wow! I can't wait to make these for my spanish project. Colombia is my country and these will be perfect based on the comments I read above!!!!!! Gracias.
Anonymous
Wow! Thank you so much......We made them for some American friends and they were in love with them. The aji was delicious, too.
We made papas rellenas, too and they were perfect.
christina
I love Love love empanadas! My father is from Uruguay and my mother is from Puerto Rico and this one dish that I learned to master that pleases both of them! Thank you for sharing and I can't wait to try your version....
Liliana
Erica,
Estoy super feliz de haber encontrado este sitio. Mi pareja tambien es americano y estoy super entusiasmada de cocinarle las maravillas de nuestro pais.
Gracias
Anonymous
I made your empanadas and they were delicious! My son loved them.
Anonymous
I am from Medellin-Colombia and I made this empanadas and they were perfect. Easy to follow steps and delicious.
Anonymous
We made them for a party last weekend! They were perfect....
I made the papas rellenas, too and we loved both recipes. Perfect. Thank you so much for all the wonderful recipes.
Alexandra
These empanadas are wonderful and easy to make. The recipe is perfect!
DIANA
hola muchas gracias por poner todas estas recetas en la red mm soy colombiana y pues igual que ud ya no vivo en el pais creo que como muchos de los que visitamos esta pagina hoy fui realmente feliz de encontrarla porque muchas veces quiero cocinar y pues no se como hacerlo me refiero a platos tipicos pero ahoraaa si que voy a estar un poquito mas cerca de colombia , lo unico es que aca en Belgica algunos ingredientes son dificiles de encontrar pero bueno tratare... de nuevo muchas gracias!!
Anonymous
I made these empanadas for Memorial day and they were a hit! I had Amarican friends and they were crazy with these delicious and crispy empanadas. Full of flavor an easy to make. Your food is wonderful, every recipe I made from your site is a hit. Thank you.
vsanch01
Made these the other day and were great! thanks so much for your recipes...
Chiot's Run
I grew up in Colombia (American parents) and I love empanadas. They're my favorite. I've been making empanadas for my friends for quite a while, they all love them as well. (they also love bocadillo & cheese). I posted about it once on my blog as well, I'll have to link here to this recipe, mine's different each time depending on what I have in the fridge.
Do glad to see you're making properly with areparina and not pastry 🙂
Tiy
Ola Erica,
Estoy francesa y vivo en Belgica.
Tu blog es fantastico, a mi me gusta mucho la cocina y la cultura de america latina, y la cocina en general. Voy a hacer muchas de tus recetas!
Pero tenga algunas preguntas... No pienso que hay harina de maiz precocida en belgica, est possible hacer la receta con harina de maiz classica?
Y que es exactamente el sazon goya con azafran? Puedo utilizar otra cosa?
Muchas gracias por sus respuestas!
Erica
Tiy- Gracias por tu comentario!!! sazon goya es condimento con color para comida, tu puedes utilizar otra clase como achiote or triguisar. tu puedes hacer tu propia masa con maiz peto.
Anonymous
We made this for a party last weekend and all my friends were crazy about them!!!! These are delicious and your recipe is easy to follow. Thanks.
Kimberly
Hola Erica traté tu receta de empanadas y me quedaron espectaculares 🙂 mi novio es americano y le encanta la comida colombiana especialmente las empanadas pero trate el ají y es un pokito picante. Es posible de que me dez la receta para preparar el ají dulce? De todas formas gracias por todas esas recetas tan espectaculares
Anonymous
I made these and they were sooooo good. Thank you!
Samantha
This is honestly the best empanadas I've ever had! I have tried so many different empanadas and this one beats them all! My next goal: ground chicken, onions, bell pepper and pepper jack cheese! (of course with the cilantro, potatoes, ect.) I think it will be great! Thanks again Erica!
norma
Thanks Erica...i will post them on my blog when I make them
cristina c.c.
Your recipes are wonderful and really easy to follow; I am so lucky I found out your blog recently. Thank you so much.
Frances
I tested your recipe last night and it has become an instant hit my household. I made another batch today just to freeze them for future snacks! Beautiful!
Michelle
Love your website. Just wanted to know if you can make the dough a day ahead, keep it refrigerated and then roll it out and stuff them the next day? I have a big party on saturday and am trying to prep as much as possible ahead of time. Have you ever made the dough ahead?
Erica
Michelle- I always make my dough the same day, but you can make the filling one day before.
Bil
Gracias Erica,
En el verano pasado vivo en Santa Marta por un rato y cada manana compro empanadas en la calle para desuyunar. Nunca puedo copia el sabor. Tengo una novia alli y esperamos hasta puedes llegar en EEUU, entonces puedo disfruta la comida. Mil gracias por tu sitio porque vamos a poder preparar la comida tradicional para ella cuando llega. Gracias.
Bil
Jeannie
Wow! These empanadas looks scrumptious and tasty...would love to try these!
Velva
Love empanadas! Beautiful. Growing-up in South Florida, I ate them often for lunch from food carts.
Respondon
I finally made these today, with some adjustments for the filling based on what I had around (some shredded roast pork). They came out pretty decent, but for those of us who don't fry routinely (or at all), it's a reminder that deep frying is dangerous, messy, and kind of gross! Definitely use a dutch oven so you can keep the oil level way below the lip and therefore well away from the burner. I just used a 10-inch pan, and when the oil started getting out I shut down the operation even though I had a few left to fry. So get yourself a dutch oven and treat that hot oil with some respect!
Mari
Que delicia, me fascina la empanada colombiana. Voy a ver si consigo la masarepa aquí para hacerlas.
Un saludo
ROCIO
HOLA LAS EMPADAS QUEDAN MUY RICAS PERO TENGO UNA PREGUNTA COMO HAGO PARA MANTENERLAS REFRIGERADAS Y POR CUANTO TIEMPO LAS PUEDE DEJAR EN LA NEVERA ME URGE SABER GRACIAS
Catherine
Hi Erica, I was born in Colombia, but have lived in the US since I was 4 years old. My mom and dad are Colombian and my mom always cooked homemade Colombian dishes. I never learned to cook from her however, because I am all about measurements and exact times so mom’s ‘a little bit of this’ and ‘until it looks like this’ drove me crazy! I recently came across your website and LOVE it. It has the flavor of my mom’s cooking, the dishes I grew up eating, and detailed directions!! I’ve made four recipes already and they turned out fantastic! Thank you!!!
Barbara
I'd love to make these, Erica. I've had a sweet potato empanada that I loved, but doubt she really knew how to make them!
Miriam
Hola, yo soy cubana y hago empanadas con harina de castilla,hasta que probe' las empanadas que hizo mi amiga Panamena y son como las de ustedes ,me encantan y busque' la receta hasta que di con este blog,gracias ya las he hecho tres veces,lo unico es que yo le pongo menos agua para que la masa me sea mas facil para formar la empanada
Jannese
I made these with some leftover ropa vieja and it was fast and delish! I had no idea Colombian empanadas were so easy to make. I'm Puerto Rican and was always intimidated by them, but no more! My Colombian boyfriend will be thrilled 🙂 Thanks Erica, you are a lifesaver! <3
Sandra
Thank you very much for this easy-to-follow recipe. I am from Cucuta and was craving for real good empanadas, I made them and they were a hit in my house!!Thanks a bunch
Anonymous
I made these empanadas and they were delicious...Thank you for the recipe. I will make them again.
Katy
I made these tonight and they came out delicious!! My husband could not stop raving about it. The empanadas came out nice and crispy. Thank you so much for this recipe, it's a keeper! Will definately try your other recipes.
Diana Lopez
I made this yesterday and they were really good. Just a couple of things for anyone who hasn't tried making these yet. The masa was not enough for 20 empanadas, so if you want that many I'd say double the quantity to be on the safe side. Fry them for about 5 minutes to get them crispier. Also, my aunt told me to add a little baking powder to make them crunchier. If you have leftover filling, like I did, don't fret, you can make some arepas and fill them with it, they're delicious that way. You can find the arepa recipe in the breakfast section.
Mely (Mexico in my Kitchen)
A mi familia les encantan las empanadas colombianas, no sabes como te agradezco la receta, pero tengo dos preguntas:
Aqui venden la masa amarilla de Goya, la cocino primero o ya esta cocida? Aunque la de la foto del enlace es blanca, compro la amarilla verdad?
Me puedes dar la version de la receta con puerco deshebrado.
Aqui hay dos personitas que le lo agradecerian muchisimo.
Saludos
Mely
Erica
Mely- Si puedes usar la amarilla y es pre-cocida. Yo vo a publicar la otra version pronto!
Maria
I have made these a few times and they are a big hit. Delicious!
Patricia
Everything about this recipe was amazing! The whole family loved it, including my two picky kids.
Carmen
Served this during Game Night and it was a complete success. I wish I could actually say how delicious they were, but I never got a chance to taste them. Everyone loved them and I was able to pass along the recipe. Thanks Erica. I always come here before planning a party.
Mami2jcn
Estas son exactamente las empanadas que mi mama prepara (ella es de Medellin).
Can't live without the Sazon Goya!
Thanks for the recipe. I was born in the US myself but really love Colombian empanadas. Empanadas and "bandeja tipica" are my favorite Colombian foods.
Anonymous
This recipe is not only easy it is absolutely delicious. They have a great texture . I have prepared them for many occasions and have had rave reviews. Enjoy this delicious recipe.
Pilar
Hola Erica,
Escuche tu entrevista en RCN Radio, te felicito. La respuesta a la pregunta de como se dice Empanada en inglés es Turnover. Claro que prefiero seguir diciendo Colombian Empanadas 🙂 !
Que tengas un Feliz Año!
Maria
“Made these yesterday and all I have to say is OMG!”
Sue
We were wondering if you can bake them instead of deep frying to be less fattening. we lived in Baranquilla, Colombia for two years and loved them fried but would like to make them a little healthier. Let me know. Thanks, Sue
Erica
Sue- I didn't bake them before, but you can try it! let me know if they are good!
Ester
Made these on a chilly day and they were great! Good for snacks, too.
Santiago
These are absolutely delicious!! Easy to make also. My wife, who loves empanadas, said it was the best empanada she ever put in his mouth!
Lindsey
Hi Erica, I made your empanadas last weekend and they were delicious!! I want to make them again this weekend for a cook-off I'm participating in and the one thing I would like to improve on is the crispiness. I feel like perhaps I made them a little too soggy...is there anything I can do to make them come out crispier? Thanks for the wonderful recipe!
Natasha
There is a great Colombian bakery in Passaic, NJ that serves empanadas like these.
Mariana
These are amazing!!!! The whole family loved them!!!! Made them tonight and my dad is already asking when am I making them again. So delicious!
Catherine
Hi, thank you so much I'm a colombian living in Norway. I have made them twice and they were perfect. I couldn't get the sazon Goya but I used only azafran.
I know some people will think is too expensive but it worth it. And anyway is so powerful than I didn't need so much of it.
I used Masapan it's arepas flour but made in Venezuela, is great. I made my arepas with that too. I just add the water mixed with the salt and azafran warm for playing safe and wait until I could work the dough.
I will continue using this recipy, thanks again.
Kim
thanks soo much! they were wonderful.. my family and i really enjoyed them!
Sabrina Diaz
I am so EXCITED that I found this website! I am half Colombian but grew up in a ver typical American home. I have been wanting to try my hand at cooking traditional Colombian food, however trying to get actual recipes on paper from my Colombian Aunts is next to impossible!!! Especially since I live far away from them.
I can't wait to start cooking with your website...i'm absolutely starting with my favorite Colombian food: Empanadas!
Juliana
Erica, how nice your empanadas...love the idea of using cornmeal on the dough...must be so tasty 🙂
catherine
Hi Erica!!!
I found this blog as a casualty i was lookim\ng for colombian recipies,you are so precise in your recipies and you explain them so well its very easy to follow. thanks so much for bringing some of the taste of our wonderful nation and exposing it to the world.
I married a palestinian who loves our food!!! i am always trying to make him some of our food, with all your recipies i am sure he will be delighted.
keep the good work
Ana | alcoholicos anonimos
Vaya que buena pinta tienen esas empanadas en cuanto tenga un hueco me pongo a hacerlas y os cuento.
Gracias y saludos.
Isabela
Is it okay to replace the yellow pre-cooked corn meal with white pre-cooked corn meal? I imagine that i can and i will just have white empanadas. thank you!
Erica
Isabela- You can use white and add color to the mixture.
Heather
Erica,
Can Maseca Masa-instant corn masa flour be used instead? If so, is there a different preparation needed? Thanks for the great recipe!
Erica
Heather- I didn't use maseca for empanadas, so I don't know if it will work.
Andrea
Thank you for the recipies! I love spreading the Colombian taste all over the place is the best! haha I am from Colombia too.... I just love it
Thomas
I just made these for my Colombian mother who is in town, and they came out wonderful! The only slight adjustments I made was to double the ground meat. I also added a chopped up boiled egg and used a few dashes of Magi into the meat mixture, plus a pinch of comino. Thank you for helping me surprise mi madre with something we haven't had for ages! Next project: Pandebono. I just need yuca harina!
Marcee
Hoy fue la primera vez en la cual cocine las empanadas usando tu RECETA!!! Querida te dio las gracias porque por ser mi primera vez nos encanto. Tu receta esta bien escrita y facil de entender. Sigue ayudadonos con tus comidas tipicas de Colombia!!! Ahora si me siento 100% Paisa......JAJAJAJAJA:)
GRACIAS!!!!
Alexandria Rubio
Yo soy colombiana y a mi me encantan las empanadas. Mi abuelita y mi abuelito hacen unas empanadas tan ricas y deliciosas. Mi abuelita me ensena como hacer mucha comida colombiana. Todavia mi abuelita me esta ensenando como hacer las empanadas mejor. Las empanadas son muy deliciosas.
Emily
ummmmmm yummy yummy in ma tommy empanasdas are also popular in Mexico they taste sooooo gooooood.
Sandra
Luv it!!!!!! all your Colombian recipes are the best!
katherina
Deliciosas. Gracias por compartir sus recetas.
Rachel
What a wonderful blog! Your Colombian recipes are the best. I made these empanadas are they were delicious and I am going to make them again for father's day.
margarita
I love your Colombian recipes. I made these empanadas and the aji, they were fantastic, crispy and full of flavor. Thank you very much for taking the time and post all these recipes.
Andrés
your empanadas look so yummy, I can't way to give it a go. I have a cooking class for my Spanish students on friday and these empanadas fit like a glove. They will go nuts.
Obrigado from Brazil.
Beijo.
Jay
Erica, does your recipe call for a "total" of 1/2 pound ground beef and pork, or 1/2 pound of "each one"? Thanks!!! I'm trying them this weekend.
Juliana Chavez
QUE RICO!!!!!
SOY COLOMBIANO!!!!
GO SHAKIRA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
su
Hola!! muchas gracias por las recetas! En especial por esta! Siempre me había parecido muy complicado preparar empanadas, pero gracias a tu receta me di cuenta que no es así. Yo la verdad no sé cocinar mucho, pero para ser esta la primera vez en mi vida en preparar empanadas, creo que me salieron muy bien, además a mi esposo le encantaron. Aunque tuve un poco de dificultad en la parte de poner el relleno y cerrarlas por que se me partian un poco o cuando las puse a fritar unas pocas se abrieron... Pero igual creo que con algo de practica sera mejor la próxima vez. Una vez mas gracias por compartir tus recetas que me traen tantos recuerdos de Colombia... Saludos desde Canada!
Chris
These empanadas look simply delicious. Actually they seem pretty similar to the Brazilian "pastel" - also a popular snack that can have different fillings (ground beef, shredded chicken, shrimps, cheese and ham, etc.).
Chris - welovechicken.com
Comiendoenla
Gracias que di con tu blog, porque como buena colombiana, me fascina nuestra comida y los antojos al vivir fuera del país se alborotan más de la cuenta!
Una nueva fan y me fascinan tus recetas!
comiendoenla.com
Miami Culinary Tours
Wonderful recipe! We conduct a Miami food tour in which we feature all about Colombian cuisine among other types of cuisine that make up the area. Guess what is most people favorite food in the entire tour? The Colombian empanadas that we taste at a great little Colombian restaurant here. When people take the first bite and combine the empanada with the aji sauce ... they all go "wow" this is amazing... Great recipe that I will pass down!
Cheers,
Grace Della
Lucy
I've made these a few times for my husband who is Colombian and he loved them! I use ground turkey sometimes and it's just as good. They are hard to make at first, but after a few times it's really easy! I absolutely LOVE these empanadas!!!!
Johanna
My abuela, used to prepare batches of empanadas and freeze them before frying for future use. It made it easier if you were going to be serving them at a party or needed a lot and wanted to enjoy your company without spending all day in the kitchen.
She always made sure the filling was cooled before putting them together, then chilled them on a cookie sheet in the fridge before transfering to plastic frezzer bags to freeze.
Katy
Do you know if the dough can be refrigerated for maybe a day before using?
Freddy Vasquez
Yes it can but you gotta knead it to bring it back to temperature for shaping
Anonymous
Esta es la mejor pagina de recetas de comida Colombiana en el internet. Me gustan mucho tus fotos y la descripcion. Gracias.
Ana
You are such a lifesaver! I was born in Colombia and grew up in the US... but I have never been a good cook... now that I'm about to get married my fiance is expexting me to cook like my abuelita... uuhh very unlikely! But I'm ready to give it a whirl!!!
Thank you so much for posting all these awesome recipes!!!
Lorena
Can we freeze Colombian Empanadas???
Freddy Vasquez
There is a trick we use. We use plastic sheets where we make the "tortilla". Then put the filling in the middle of the tortilla and fold with the plastic to prevent sticking to your mold. Freeze with the plastic attatched. It will prevent icr crystals which break the empanada. Remember they dont have gluten so if they are not frozen airtight the dough will change in consistency and break in the fryer.
Ashely Carlos
Can you use white masarepa?
Erica Dinho
Yes, but you should add some achiote to add color to the masa.
Nina
I can't found masarepa here, but there are a lot of cornmeal. Would you be so kindly to tell me how do I make masarepa from cornmeal? Thanks.
katie
Do you have a salsa verde dipping sauce to go along with these?
Erica Dinho
https://www.mycolombianrecipes.com/colombian-hot-sauce-aji-picante/
JP
Hi Erica,
I found your website and loved it! I will definitely try your recipes (particularly to make bandeja paisa, empanadas, aji, arequipe, pandebonos and pandequesos).... at least for now. I am originally from Colombia too, lived in the USA most of my life from the age of 12, and I am temporarily living in Argentina with my husband and kids. So, as you can imagine, I am trying to learn lots of Colombian and Argentine recipes to delight my kids and hubby with great food.
Thanks again for sharing!! 🙂
JP
Erica, by the way, if you are interested in Argentine recipes, I'll be more than glad to share them with you. So far, I've learned to make pies, empanadas, pizzas, pastas, and lots of desserts!! (they have a great variety of combinations such as beef, ham & cheese, chicken, veggies, cheeses... and the list goes on and on!! 🙂
Helene
Thank you SO much for sharing this recipe. I had these for the first time at a friend's home. I have been craving them ever since. Unfortunately, the Colombian restaurants that I have been to do not seem to make them from scratch. These are so much better and they hit the spot. Thank you again.
ana
My boyfriend is colombian and i have been cooking a lot of your recipes. He rreally loves it. Ty for the site.
Carol
Erica,
This recipe is so fabulous that a friend has asked me to make 300 for a party. Worried about keeping warm. Any suggestions? Thanks for sharing!
Carol
Mayuli
Me encanta esta receta ya la he hecho varias veces y a todo el mundo le encanta
Tengo una pregunta hay alguna recomendación para hacerlas al horno? O para recalentarlas una vez freídas sin que dejen de ser crocantes?
Erica Dinho
Voy a tratar una receta para hacerlas en el horno y les cuento.
Mayuli
Como te fue con las empanadas en el horno?
Esther Scott
Felicitaciones, muy buena tu receta. Sabrias decirme por favor si habria una manera de cocinar las empanadas en minimo aceite? A veces yo las cocino a la parrilla, pero toman mucho mas tiempo. Otra sugerencia? Mil gracias, Esther
Dante
Just discovered this site. Are you on Facebook or twitter? Lived in Bogota for a few years and really miss it!! It's nice to follow these recipes and pretend I am back in Bogota!!
Erica Dinho
https://www.facebook.com/mycolombianrecipes
https://twitter.com/colombianrecipe
Bev Pimienta
THANK YOU!!! My husbands birthday is in February and so we celebrate the entire month & call it festival de santiago:) in honor of him. I love doing it for him and This year i came across your website and have made so many of your recipes!!! He was born in medellin and has wonderful memories of the food from growing up there and you have helped me bring a little of colombia to him!! You're an amazing cook and every recipe i have tried has turned out better than i imagined!!! THANK YOU!!!
diana
I just made this recipe. Took some time but the result was worth it! I could not find masarepa and had to use maseca as it was all I could find at the grocery store. I had to adjust the amount of water but they came out pretty good. I also substituted shredded chicken for the ground meat. Husband and kids all gave these a thumbs up! I will definitely make these again.
Tracey
Soy de Virginia pero hace 20-pico años viví en Manizales por unos 6 meses. La comida paisa todavía me encanta. Especialmente las empanadas y las arepas. Me alegra mucho tener estas recetas a la mano para disfrutar a la comida más deliciosa del mundo aquí en mi cocina norteamericana. Yo ❤️ Colombia!!
Dawn
I am Canadian and my boyfriend is from Columbia (here 14 years) I made these Empanadas today and he was very pleased - his kids loved them too said they tasted like the ones from the Columbian market!! I have also made fish, salad and coconut rice from your recipes (the rice I didn't do so well but will try again) Thanks for the recipes and pictures, it is a challenge for me but I love the opportunity to give him a taste of home!! Thanks!!
Angela M.
Este es el mejor sitio en la web para cocinar comida colombiana! Gracias
No tienes un libro con tus recetas? Te harías famosa.
Erica Dinho
Todavia no!!!Gracias!
Chris Hyder
Can you make these ahead and freeze them (uncooked) then fry them?
Erica Dinho
Yes.
Bea
Muchas gracias por esta receta tan bien explicada.
Todavia existe el blog?
Erica Dinho
Si, el blog todavía existe.
Anonymous
Erica, is it possible to bake the empanadas rather then fry them?
martica
Thank you for your recipes as well as the illustrations. My question is for the empanadas made with pre cooked corn meal do you know how many calories per piece? Thank you for your reply.
kathy
Excuse me but when doing the dough , you didn't give enough info. to what to do with it when putting it aside because I didn't know to put it in the fridge because you didn't say
Jennifer
Suggestions for freezing? I'd like to prepare empanadas and freeze them before the frying step. I'd like to thaw and fry day of party. Has anyone done this? How did they turn out? Flavor & Texture? Thank you!
Isabel
Hi Erica.
I bought a pack of the yellow P.A.N for my dad when I was in Colombia 3 years ago. It has never been opened but he wants to make empanadas this weekend, so I'm wondering if we can still use it or if it's bad/expired? I can't seem to find it anywhere in my country so if I can't use it is there another product I can use instead?
Martha H
Erica, thanks for the great recipes ... wondering if you can make these ahead, freeze and then fry just before serving? Thinking they'll be great for my friends on game day!
YVETTE
THANKS FOR SHARING THIS RECIPE. JUST WONDERING IF I CAN BAKE THIS, WHAT TEMPERATURE AND FOR HOW LONG.
THANKS
Emm
Hey there! I love Colombian empanada, but I live in Mexico and can't get a hold of yellow cornmeal (actually there's PAN, but its way more expensive). I brought back some polenta from Argentina, can I use that instead (for now)? Someone else asked you the same question, but I didn't see the answer
Kate
Hello, I am so happy to have found your website. I am Colombian and I have always wanted to learn to cook Colombian food. I was wondering what type of beef do you recomend to be used for the empanadas. I have never cooked but I wanted to give it a try.
MT
Would love to see the nutritions on your recipes. Great site.
Anonymous
I am making this recipe for my AP Spanish class as part of our food project and I don't want to get anything wrong. Especially since my sister gave me a teaspoon measuring tool put the measurements are weird so if it's not to much to ask, do you happen to know the measurements in ml??
Janis
Oh my goodness. So happy to find this recipe! 40 years ago I lived in Baranquilla and this was my favorite food ever. Second place was a coconut tart that I ate there. Both were the best foods I had ever eaten. Let me know if you have a recipe for the coconut tart. Of course getting my hands on the fresh coconut here in the US would be impossible. The coconut and pineapple here in the US tastes nothing like the Columbian version. Thank you!!!
Ruth
Hola Erica,
me encanta tu blog! genial para dar a conocer la maravillosa cocina colombiana , seguro que tu abuela estará orgullosa de ti.
Yo tengo un blog sobre la vida en Alemania y allí publico algunas recetas de comida alemana en español, échale un vistazo: http://www.mientras-tanto.com
Saludos desde Alemania!
Stephanie
Hi Erica, I made this recipe and they turned out awesome! However, I seem to have left over meat and potatoes.. I was wondering if you knew of another recipe I could incorporate it with?
Thanks 🙂
lindsay
Can I make these and freeze and thaw before frying, We love them
Julia
Hmm...this is different from the recipe my parents always made; maybe it’s because they’re Calenos...they never put bell peppers or cilantro in the filling, but they did season the meat with cumin & garlic; these gave the filling a wonderful flavor!!
Ibelca
I made mine they look n taste good but they are not that crispy. How can I make them crispy like the restaurant
bill
Can these be frozen uncooked?
Erica Dinho
I always cook them the same day, but you can try to freeze them.
Anonymous
Just a tad confused on the meat portion. Is it a 1/4 pound of ground beef and a 1/4 pound of pork to use 1/2 in total or is it 1/2 of pork and a 1/2 pound of ground beef which will make a total of one pound?
bill
Good question.
Malia Diehl
I took this as a 1/2 pound meat total. So 1/4 lb pork and 1/4 lb beef and my mixture seemed right. A whole pound of meat would be too much for the amount of dough you are making
Anonymous
Thank you
Curtee44
I did full pound twice as I was also confused...mine were still SOOOO delicious, I served them to Colombian and Mexican friends who ate them all! Great recipe including the aji!
Curtee
I used a full pound both times I served these delicious treats to my Colombian and Mexican friends! The aji was great, too, and good for many dishes!
arno y claudia
we love the site as well and use it a lot
Lex
I tried this recipe today. The masarepa mixture was all way to soupy - originally it was a pile of slop - completely unable to roll out into dough. I had to add a bunch more masarepa afterwards which was weird and didn't mix in completely. As I tried to roll it out inside the plastic - it kept breaking apart and just mixing in with the filling. I have yet to try and fry them but I have a feeling it will fall apart in the oil and become a big mess. Sigh.
Johnny
Great recipe but I feel I feel the water should be cut back to 1 1/2 cups.
Is 2 cups the correct amount?
Love your site Thank you
sean hayes
Thanks for the recipe. Are you sure you have the correct amounts? The dough mixture seems to be extremely liquidy and not able to make the dough with it. I think there needs to be more dry ingredients, or less wet ingredients. Can you please advise?
Thank you!
Dayana
Can someone let me know the adjustments if I want to make 30 empanadas, please and thank you!
Anonymous
Reduce the water in the recipe to 1 1/2 cups then multiply the entire recipe
by 4.
Johnny
Reduce the water to 1 1/2 cups then multiply ecipe by 4
Ana
Erika
Thank you for the recepies.
Question!!! I would like to cook the empanadas in the airfryer. Can I?
Erica Dinho
I did not cook them in the air fryer. I don't know if this recipe will work.
Astrid
Yes you can! It’s easy and they are way better!
Tutii R
Can you freeze these also ? Or is it something that needs to be cooked right away ?
Karina
This recipe is delicious, if you can figure out the dough. There are no pictures of the dough so it’s difficult to gauge if you have the correct consistency. After making this many times, I always need to add more PAN precooked cornmeal to the dough. Otherwise it pulls apart and I need to patch it to cover the filling. Once I add more dry PAN, it works. Also, making sure you don’t make the dough too thin. Definitely make the aji sauce. It really adds a great dimension to these. I always double or triple the recipe since they are a bit of work, I might as well make a lot of them. Good luck!
Jane
I had issues with the dough as well! It was sloppy wet and I had to add nearly an additional cup of PAN. After adding a little of this and a little of that, it worked!
Lynn
Just made these but it took 3 hours quite a long time with 2-3 ppl. Can I freeze this before or after it’s made? And how long do you think this lasts in the freezer?
Erica Dinho
I always cook them the same day.
Anonymous
They freeze well. You will hardly notice the difference. just be sure to protect them from freezer burn;
Kaitlyn Moldrup
I haven’t had a good empanada since my trip to Colombia. Nothing compares! I want to make these but I’m having trouble finding sazon Goya with azafran. Is there a substitute?
Andrea
These classic Colombian empanadas are the best. I love this recipe, because it's very delicious and easy to follow.
Jane
These were a big hit with my husband! Is it possible to make these a day ahead and reheat? I’d like to make these for a work celebration but I’m afraid they will lose their crunch. Any suggestions?
Vanessa
You can prepare them and freeze them and the cook them that day you want them straight from frozen. Do not defrost them, they’ll be yucky.
Tony
It says 12 servings for this recipe at 1x. Is a serving 1 empanada? So this recipe will yield 12 empanadas? Or will the recipe yield more than that? Thank you!
Erica Dinho
I usually make 12 empanadas with this recipe, but it depends on the size.
Eldy
Hi. I love your recipes! Thank you for bringing back great memories. I lived in Colombia a couple of years and miss the wonderful food so much. I have a question in some of your recipes you mention sazón Goya and bouillon cubes. Is there anyway to replace these? I’m not able to eat those due to high sodium and other preservatives. thank you
Alexa
Is the meat 1/2 pound total? Or 1/2 each which would equal 1 pound of meat.
Abby
Should it be one lb of meat total or 1/2 lbs total?
Monica
I have a question, regarding the meat, I am doubling the recipe so is it 1 pound each or a total of one pound.
Never used ground beef or ground pork, my mom always used to cut the meat in cubes for her empanadas.
Duncan
I am also wondering if it is 1/2 pound of each meat or 1/2 pound total? The picture near the top kinds looks like it is 1/2 pound of each but it's hard to tell for sure.