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.
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!
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.
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.
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.
Patricia
Everything about this recipe was amazing! The whole family loved it, including my two picky kids.
Maria
I have made these a few times and they are a big hit. Delicious!
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!
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.
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.
Anonymous
I made these empanadas and they were delicious...Thank you for the recipe. I will make them again.
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
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
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
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!
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!!!
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