Empanaditas de Carne Recipe (Small Beef Turnovers)

Ingredients

• 250 g (2 cups)plain flour
• ½ teaspoonsalt
• ½ teaspoonbaking powder
• 57 g (4 tablespoons)butter
• 60 ml (¼ cup)ice water
• 30 ml (2 tablespoons)vegetable oil
• 75 g (½ cup)shredded white onion
• ½diced bell pepper
• 2 clovesminced garlic
• ½ teaspoonground achiote
• 1 teaspoonground cumin
• 225 g (½ pound)minced beef
• 150 g (1 cup)diced, cooked potatoes
• 120 ml (½ cup)beef stock
• To tastesalt
• 1egg yolk

Instructions

1. 1

   Cook the aromatics

   Heat the oil in a large frying pan. Add the onion, bell pepper, garlic, achiote and cumin, then cook over medium heat for about 6 minutes.

2. 2

   Make the filling

   Add the beef and cooked potatoes and cook for about 7 minutes. Pour in the stock, season with salt and cook until the beef is cooked through.

3. 3

   Mix the dry ingredients

   Put the flour and salt in a food processor.

4. 4

   Form the dough

   Add the butter and water, processing until a dough forms.

5. 5

   Chill the dough

   Shape the dough into a ball, cover it with cling film and refrigerate for about 30 minutes.

6. 6

   Cut the pastry

   On a lightly floured surface, roll the dough into a thin rectangle. Use a round cutter or small plate to cut out discs.

7. 7

   Fill and seal

   Spoon the beef mixture onto the pastry discs. Brush the edges with egg yolk, fold each disc into a half-moon and press the edges together to seal.

8. 8

   Fry the turnovers

   Heat oil in a deep pot to 190°C (375°F). Fry the empanadas for about 3 minutes on each side. Lift them out and drain on paper towels.

What are empanaditas de carne?

Empanaditas are small, filled pastries found in many Latin American cuisines. In Colombia, these beef-filled turnovers are often enjoyed as a snack or shared at gatherings, with regional variations in the dough and filling.

This version pairs minced beef with potatoes, onion, pepper and cumin, while achiote adds colour and earthy flavour. The potatoes make the filling substantial, and the homemade pastry gives each bite a crisp shell.

Nutrition and macros by portion

The nutrition label shows one serving as written: 301 calories, 9g protein, 30g carbs, 16g fat.

The pastry flour and potatoes provide much of the carbohydrate, while butter and frying oil contribute most of the fat. Beef supplies the protein, with smaller amounts from the egg yolk and flour. Serve with a fresh salad or vegetables to balance the plate with a lighter, crisp side.

Building the filling

Aromatics first: Cooking the onion, pepper and garlic with the spices gives them time to soften and release their flavour before the beef goes in.

Potatoes and stock: Use cooked, diced potatoes so they only need to warm through with the beef. The stock adds moisture; let the filling cook until the beef is done without leaving it overly wet.

Getting the pastry right

Cold water: Ice water helps keep the dough cool as it comes together. Add it with the butter until the dough forms, as directed, and avoid working the mixture longer than needed.

Resting time: Chilling the covered dough for about 30 minutes makes it easier to roll and cut. The method’s stated total time is 30 minutes, so allow extra time for chilling if needed.

Sealing each turnover

Thin discs: Roll the dough thinly on a lightly floured surface, then cut rounds with a cutter or small plate. Keep the rounds similar in size so they are easier to fill and fold.

Firm edges: Brush the pastry edges with egg yolk, fold over the filling and press the edges together. Keep the filling away from the edge so the seal can hold during frying.

Frying and doneness

Oil temperature: Heat the oil to 190°C before frying. Add the empanadas carefully and follow the suggested cooking time of about 3 minutes per side.

Ready to serve: The pastry should be crisp and golden, and the beef filling cooked through. Drain the fried turnovers on paper towels before serving.

Serving ideas

Serve the empanaditas warm as a snack, appetiser or part of a light meal. A fresh salad or sliced vegetables can add a cool, crisp contrast to the fried pastry.

The filling is savoury and gently spiced, so a bright, tangy accompaniment works well. Keep the sides simple so the beef, potato and achiote flavours stay in focus.

Recipe notes & tips

• Use fully cooked, cooled potatoes for the filling.
• Let excess liquid cook off so the filling is easier to seal inside the pastry.
• Keep the dough covered while you cut and fill the discs so it does not dry out.
• Leave a clear border around each portion of filling before folding the pastry.
• Check that the oil is at 190°C before frying for a crisp finish.
• Drain the empanadas on paper towels after frying.

Variations

• Add chilli: Mix a little finely chopped chilli into the beef filling for extra heat.
• Use different mince: Try minced turkey or pork in place of the beef.
• Add herbs: Stir chopped coriander into the cooked filling for a fresh note.
• Make smaller bites: Cut smaller pastry discs and use less filling in each one.
• Serve with a dip: Offer a tangy or spicy sauce alongside the warm empanaditas.

Common mistakes to avoid

• Wet filling: Cook off excess stock so the pastry is less likely to split.
• Overfilled discs: Use a modest spoonful of filling and leave room to seal the edges.
• Dry dough: Keep it covered while working and bring it together with the specified ice water.
• Weak seal: Brush the edges with egg yolk and press them firmly together.
• Oil too cool: Wait until it reaches 190°C before adding the empanadas.
• Crowded pot: Fry in batches if needed so the turnovers have room to cook evenly.

How to store

Cool leftovers and store them in an airtight container in the fridge for up to 3 days. Reheat in an oven until hot and crisp; the pastry may soften if reheated in a microwave.

Frequently asked questions