Empanadas are served across Latin America and every country has their adaptation of them.
They can be found in sweet or savoury versions with different fillings and dough styles. As with many other dishes in Latin America, empanadas were brought to the continent during the colonisation. In Colombia, these pockets of goodness are served year round.
Next time you fancy eating a cornish pasty, Try a Colombian Empanada instead.
Prep Time | 30 minutes
Cooking Time | 2 hours
Difficulty | Easy
2 cups Maize Flour (Pan)
2 ¼ cups of hot water
1 tsp achiote powder
Oil for deep frying
500 g minced beef
3 finely chopped garlic cloves
½ finely chopped white onion
2 medium potatoes
salt and pepper to taste
- Boil the potatoes until soft. Set aside to cool down and cut into cubes.
- In a frying pan, heat a teaspoon of oil. Brown the onions and the garlic.
- Add the beef and cook for 10 minutes.
- Add the tomatoes and cook for a further 5 minutes before adding the potatoes. Mix well and continue to heat until the meat has been cooked completely, approximately 10 minutes.
- Set aside to cool
- Mix the achiote powder in the hot water.
- In a mixing bowl, add the flour and mix with the hot water. Keep mixing until you get a soft ball of dough.
- Cover with a tea towel and let it rest for 20 minutes.
- Divide the dough into small 5 cm balls. Flatten them one by one with a rolling pin or a tortilla press.
- Place a spoonful of the filling inside the dough discs, fold the discs in half and close the edges carefully until they are fully sealed.
- In a small sauce pan fill halfway with vegetable oil and heat to 180°C.
- Deep fry the empanadas in batches for about 3-4 minutes until golden brown.
- Drain the oil using a paper towel
Enjoy these empanadas with aji picante on the side and a bit of guacamole.