Colombian Cheese and Spinach Empanadas

Ingredients

• As neededvegetable oil, for frying
• 2 cups (about 300 g)precooked yellow cornmeal, such as P.A.N.
• 2 cups (about 475 ml)hot water
• 1 tbsp (15 ml)vegetable oil
• To tastesalt
• 2 cloves, finely choppedgarlic
• 1/2 small, finely choppedonion
• 300 gspinach
• 150 g, gratedqueso costeño, or feta if unavailable
• 150 g, gratedmozzarella
• 4 tbsphogao
• 1 small handful, finely choppedcoriander
• To tastesalt and pepper

Instructions

1. 1

   Mix the dough

   In a bowl, combine the cornmeal, hot water, 1 tablespoon of vegetable oil and salt with a fork. Leave the mixture to rest for 20–30 minutes.

2. 2

   Cook the spinach

   Meanwhile, sauté the garlic and onion until soft. Add the spinach in batches and cook until wilted, then season with salt and pepper.

3. 3

   Mix the filling

   Leave the spinach to cool, then squeeze out any excess liquid. Put it in a mixing bowl with the grated queso costeño, mozzarella, hogao and coriander; mix and adjust the seasoning.

4. 4

   Shape the dough

   Mix the rested dough again with your hands. If it is too wet, add a little cornmeal; if it is dry and crumbling, add some water. Divide it into 12 golf-ball-sized portions.

5. 5

   Flatten each ball

   For a patacón press, place a dough ball between sheets of non-stick paper and flatten it evenly into a disc. Alternatively, keep it between the paper and roll it into a disc with a rolling pin.

6. 6

   Add the filling

   Leave the disc on one sheet of non-stick paper and spoon filling onto one half, keeping the edges clear.

7. 7

   Seal the empanada

   Use the paper to fold the other half of the dough over the filling. Carefully press the edges closed with your hands or a fork, making sure there are no holes.

8. 8

   Shape the rest

   Repeat with the remaining dough balls and filling until you have 12 empanadas.

9. 9

   Heat the oil

   Pour vegetable oil into a frying pan to a depth of about 2 cm and heat it.

10. 10

    Fry until golden

    Fry the empanadas in batches for about 2 minutes per side, until golden. Drain them on paper towels and serve with ají picante.

What are Colombian empanadas?

Empanadas are filled pastries found across Latin America, with dough and fillings that vary by region. In Colombia, corn-based empanadas are a familiar street-food snack, often fried until crisp.

This version pairs a cornmeal shell with spinach, salty cheese and hogao, a cooked tomato-and-onion sauce. Precooked cornmeal gives the dough its characteristic corn flavour and makes it gluten-free when the ingredients are certified gluten-free.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 9g protein, 24g carbs, 12g fat.

The cornmeal provides most of the carbohydrates, while the cheeses contribute much of the protein and fat; frying oil adds further fat. Pair an empanada with a fresh salad or vegetables for a plate with more variety and freshness.

Build a workable dough

Resting time: Give the cornmeal mixture the full 20–30 minutes before shaping. This lets the dough hydrate and makes it easier to press or roll into discs.

Texture check: The dough should hold together when pressed. Add cornmeal a little at a time if it feels wet, or water sparingly if it cracks and falls apart.

Keep the filling dry

Spinach: Cook it just until wilted, then cool and squeeze it thoroughly. Removing excess water helps keep the filling in place and reduces the risk of the shell splitting.

Cheese and hogao: Queso costeño adds a salty, crumbly quality, while mozzarella melts into the filling. Feta is a practical substitute for queso costeño; taste before adding extra salt.

Seal without gaps

Edges: Leave a clear border around the filling so the dough can meet and seal. Press firmly all the way around, using a fork if that helps make an even closure.

Paper: Keeping the disc on non-stick paper makes folding easier and helps support the soft dough. Check the sealed edge for cracks or holes before frying.

Fry for a crisp shell

Oil depth: The recipe calls for about 2 cm of oil in the pan. Fry in batches so the empanadas have room to cook evenly.

Doneness: About 2 minutes per side is the guide; look for a golden shell. Drain on paper towels before serving.

Serve them hot

Ají picante is the suggested accompaniment, bringing a sharp, spicy contrast to the rich cheese filling. Serve the empanadas soon after frying, while their shells are crisp.

For a more complete meal, pair them with a fresh salad or sliced tomatoes. The empanadas can also be served as a snack or shared starter.

Recipe notes & tips

• Measure the oil to about 2 cm deep in the pan.
• Squeeze the cooled spinach well before combining it with the cheese.
• Keep the filling away from the edges of each dough disc.
• Patch any cracks before frying so the filling stays enclosed.
• Fry in batches and drain each batch on paper towels.

Variations

• Use feta: Replace the queso costeño with feta if it is not available.
• Adjust the heat: Serve with more or less ají picante to suit your preference.
• Change the herbs: Swap the coriander for finely chopped parsley.
• Add more greens: Mix in a little extra cooked, well-drained spinach.
• Make smaller empanadas: Divide the dough into smaller portions and use less filling in each.

Common mistakes to avoid

• Wet filling: Squeeze excess liquid from the cooled spinach before mixing it with the other ingredients.
• Crumbly dough: Add water a little at a time until the dough holds together.
• Sticky dough: Work in a small amount of cornmeal until it is manageable.
• Overfilled discs: Leave a clear edge so the dough can seal securely.
• Open seams: Press the edges closed all the way around and check for holes before frying.
• Crowded pan: Fry in batches so the empanadas can brown evenly.

How to store

Refrigerate leftover empanadas in an airtight container for up to 3 days. Reheat in an oven or air fryer until hot and crisp; microwaving will soften the shell.

Frequently asked questions