Colombian cheese and spinach empanadas

Ingredients

• As neededVegetable oil, for frying
• About 240 g (2 cups)Pre-cooked yellow maize flour
• 480 ml (2 cups)Hot water
• 15 ml (1 tablespoon)Vegetable oil
• To tasteSalt
• 2 clovesGarlic, finely chopped
• ½ smallOnion, finely chopped
• 300 gSpinach
• 150 gQueso costeño, grated
• 150 gMozzarella, grated
• 60 ml (4 tablespoons)Hogao
• 1 small handfulCoriander, finely chopped
• To tasteSalt and pepper

Instructions

1. 1

   Mix the dough

   In a bowl, mix the dough ingredients with a fork. Leave the dough to rest for 20–30 minutes.

2. 2

   Cook the spinach

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

3. 3

   Make the filling

   Leave the spinach to cool, then squeeze out the excess liquid. Put it in a bowl with the grated queso costeño, grated mozzarella, hogao and coriander. Mix and season to taste.

4. 4

   Shape the dough

   Return to the dough and knead it well with your hands. If it is too wet, add a little maize flour; if it is dry and crumbles, add a little water. Divide it into 12 balls, roughly the size of golf balls.

5. 5

   Flatten each ball

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

6. 6

   Fill the discs

   Keep each disc on a sheet of non-stick paper and place filling in its centre, leaving the edges clear.

7. 7

   Seal the empanadas

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

8. 8

   Repeat the shaping

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

9. 9

   Heat the oil

   Heat the vegetable oil in a frying pan, using a layer about 2 cm deep.

10. 10

    Fry until golden

    Fry the empanadas in batches for about 2 minutes per side, until golden. Drain them on kitchen paper to remove excess oil.

11. 11

    Serve the empanadas

    Serve with spicy ají.

What are Colombian empanadas?

Empanadas are filled parcels found across Latin America, with different doughs and fillings from place to place. This Colombian-style version uses pre-cooked yellow maize flour for its shell and is fried rather than baked.

The filling combines leafy spinach with salty queso costeño, mozzarella and hogao. Cooling and draining the spinach helps keep the filling from making the corn dough soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 8g protein, 22g carbs, 12g fat.

The maize flour supplies most of the carbohydrates, while the cheeses and frying oil contribute much of the fat; the cheeses also provide most of the protein. Pair an empanada or two with fresh vegetables or salad for a more balanced plate.

Getting the corn dough right

Resting time: Leave the mixed dough for 20–30 minutes before shaping, so the flour can take up the hot water. Knead it by hand afterwards and adjust its consistency a little at a time.

Texture check: The dough should hold together when pressed. Add a little flour if it feels too wet, or a little water if it cracks and crumbles.

Keep the filling dry

Spinach: Cook it just until wilted, then let it cool enough to handle and squeeze out excess liquid. Too much moisture can weaken the shell and make sealing harder.

Cheese and hogao: Stir these through the drained spinach along with the coriander. Queso costeño brings a salty, savoury taste, so season the mixture after combining the ingredients.

Shape and seal carefully

Even discs: A patacón press or rolling pin can flatten the dough; non-stick paper helps prevent it sticking. Aim for an even disc so the shell cooks consistently.

Closed edges: Leave a clear border around the filling, fold the disc over and press the edges firmly together. Check for small holes, which can let hot oil into the empanada.

Frying and doneness

Oil depth: Use a layer about 2 cm deep and fry the empanadas in batches. Crowding the pan can make them harder to turn and brown evenly.

Colour cue: Fry for about 2 minutes per side, looking for an evenly golden shell. Drain the cooked empanadas on kitchen paper.

Serving ideas

Serve the empanadas hot with spicy ají, as suggested in the method. A crisp salad or sliced fresh vegetables can add a cool contrast to the fried shell and rich cheese filling.

Recipe notes & tips

• Measure the water and flour carefully, then make any dough adjustments in small increments.
• Squeeze the cooled spinach thoroughly so the filling is not watery.
• Keep the filling away from the edge of each dough disc to make sealing easier.
• Press around the entire edge and check for pinholes before frying.
• Fry in batches so there is room to turn each empanada.

Variations

• Extra coriander: Add a little more chopped coriander to the filling for a fresher herbal note.
• More hogao: Stir in a little extra hogao for a stronger tomato-and-onion flavour.
• Cheese balance: Adjust the proportions of queso costeño and mozzarella while keeping the total cheese amount similar.
• Milder filling: Use less pepper in the spinach mixture and serve the spicy ají on the side.
• Smaller empanadas: Divide the dough into smaller balls and use less filling in each, keeping the edges clear.

Common mistakes to avoid

• Wet dough: Add maize flour a little at a time until the dough holds together.
• Crumbly dough: Work in a small amount of water until it can be shaped without falling apart.
• Watery filling: Cool and squeeze the spinach well before mixing it with the cheeses and hogao.
• Overfilled discs: Use less filling and leave a clear border so the edges can seal.
• Gaps in the seal: Press the edges firmly all the way around and check for holes before frying.
• Crowded pan: Fry in batches to leave space for turning and even browning.

How to store

Cool leftovers and refrigerate them in a sealed container for up to 3 days. Reheat in an oven until hot and crisp; they may soften if reheated in a microwave.

Frequently asked questions