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Empanaditas de Carne (Small Beef Turnovers)

Empanaditas de Carne (Small Beef Turnovers)

Erica Dinho
5 from 27 votes
Course Appetizer
Cuisine Colombian
Servings 8 servings



  • 2 cups all purpose flour
  • ½ teaspoon of salt
  • ½ teaspoon of baking powder
  • 4 tablespoons of butter
  • ¼ cup ice water


  • 2 tbsp vegetable oil
  • ½ cup white onion, shredded
  • ½ bell pepper, diced
  • 2 garlic cloves, minced
  • ½ teaspoon ground achiote
  • 1 teaspoon ground cumin
  • ½ pound ground beef
  • 1 cup diced and cooked potatoes
  • ½ cup beef broth
  • Salt to taste
  • 1 egg yolk


  • To make the filling: In a large skillet, heat the oil. Add the onions, bell pepper, garlic, achiote, cumin and cook for about 6 minutes over medium heat.
  • Add the beef and cooked potatoes, and cook for about 7 minutes. Add the broth, season with salt and cook until meat is cooked through.
  • To make the dough: Place the flour and salt in a food processor.
  • Add the butter, and water until a dough forms.
  • Form a ball, cover with plastic wrap and place in the refrigerator for about 30 minutes.
  • On a lightly floured surface, roll out the dough into a thin rectangle. Cut out round disc shapes with a round cutter or a small plate.
  • Fill empanada discs with beef mixture. Brush the edges with egg and close the filling by pressing the edges together to form a half moon.
  • Preheat oil in a deep pot to 375 degrees F. Fry the empanadas in the oil for about 3 minutes on each side. Remove from the oil and drain on paper towels.
Keyword empanadas
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