Colombian Beef and Potato Empanadas

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These crispy Colombian-style empanadas feature a tender yellow corn-flour shell wrapped around a savory picadillo filling of ground beef, potatoes, and peas. Deep-fried until golden, they are a beloved street food traditionally served with aji sauce and a squeeze of fresh lime.

Nutrition Facts

Per serving (estimated)

• 570 kcalCalories
• 30 gFat
• 9 gSaturated Fat
• 55 gCarbs
• 5 gFiber
• 3 gSugar
• 22 gProtein
• 640 mgSodium
• 620 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 15 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the corn-flour dough

• 2 cups pre-cooked white cornmeal (masarepa, such as P.A.N. brand)
• 2 1/2 cups warm water
• 1 tsp fine salt
• 2 tbsp unsalted butter, melted
• 1/2 tsp ground achiote or turmeric (optional, for color)

For the beef and potato filling

• 1 tbsp vegetable oil
• 1 lb lean ground beef
• 1/2 yellow onion, finely diced
• 2 cloves garlic, minced
• 1 small tomato, finely chopped
• 2 medium Yukon gold potatoes, peeled and diced into 1/4-inch cubes
• 1/2 cup frozen peas, thawed
• 1 tsp ground cumin
• 1 tsp ground achiote (optional)
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 cup beef broth

For frying and serving

• 4 cups vegetable oil, for frying
• 1 large egg, beaten (for sealing, optional)
• Lime wedges, for serving
• Aji or hot sauce, for serving

Directions

1. In a large bowl, combine the masarepa, salt, and achiote if using. Pour in the warm water and melted butter, then mix with your hands or a wooden spoon until a soft, pliable dough forms. Cover and let rest for 10 minutes.
2. Meanwhile, make the filling: heat the oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles, about 6 minutes. Stir in the onion, garlic, and tomato and cook until softened, about 3 minutes.
3. Add the diced potatoes, peas, cumin, achiote, salt, pepper, and beef broth to the skillet. Cover and simmer over medium-low heat for 12-15 minutes, until the potatoes are tender and most of the liquid has been absorbed. Remove from heat and let cool.
4. Divide the rested dough into 12 equal portions and roll each into a smooth ball. Using your hands or a lightly oiled rolling pin, flatten each ball into a disc about 4-5 inches in diameter and 1/4 inch thick, keeping the edges slightly thinner than the center.
5. Place about 2 tablespoons of filling in the center of each disc. Fold the dough over to form a half-moon, press the edges firmly together to seal, and crimp with the tines of a fork. If the edges crack, dab with a little water before pressing again.
6. Heat the vegetable oil in a deep heavy-bottomed pot to 350°F (175°C). Fry the empanadas in small batches for 3-4 minutes per side, until deeply golden and crisp. Do not overcrowd the pot, as this will drop the oil temperature.
7. Transfer the fried empanadas to a paper towel-lined plate to drain excess oil. Keep warm in a 200°F oven while frying the remaining batch. Serve hot with fresh lime wedges and aji sauce on the side.
8. Store leftover empanadas in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven for 8-10 minutes to restore crispness.

Cook’s Notes

• Use authentic masarepa (pre-cooked white cornmeal, like P.A.N.) for the dough; regular cornmeal or masa harina will not yield the same texture.
• For a more traditional flavor, tuck a slice of hard-boiled egg into each empanada before sealing.
• If the dough cracks while shaping, wet your hands with a little water and press to smooth the seam before frying.
• Assembled uncooked empanadas can be stored covered in the refrigerator for up to 4 hours before frying.
• For a lighter version, brush shaped empanadas with oil and bake at 400°F for 20-25 minutes, though frying gives the most authentic crunch.

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