Empanadas de Carne

Ingredients

• 3 cups (about 450 g)pre-cooked white maize meal
• 1 teaspoonbeef or chicken stock powder, optional
• To tastecolouring
• 3 cups (710 ml), plus more if neededhot water
• 1 teaspoonwhite vinegar
• 3 tablespoons (45 ml)vegetable oil
• To tastesalt
• 350 gminced beef
• 350 gminced pork
• 2 mediumpotatoes
• 1bay leaf
• 2 small, or 250 g spring onionsonions
• 4 ripetomatoes
• 3 cloves, choppedgarlic
• ½ teaspoon, or to tastecolouring
• 1 teaspoon, or to tasteground cumin
• 2 tablespoons (30 ml)vegetable oil
• To tastedried herbs, such as thyme and oregano

Instructions

1. 1

   Cook the potatoes

   Wash, peel and cut the potatoes into small cubes. Cover them with water, add salt and the bay leaf, and bring to the boil. Lower the heat to medium and cook for 20 minutes, or until tender. Drain and discard the cooking water.

2. 2

   Prepare the vegetables

   Wash and peel the onions, tomatoes and garlic, then chop them finely.

3. 3

   Make the guiso

   Heat three tablespoons of oil in a heavy-based pan. Add the onion and garlic, lower the heat to medium and cook for a couple of minutes. Stir in the cumin, colouring, salt and dried herbs to taste, then add the tomatoes and cook for about 5 minutes.

4. 4

   Cook the meat

   Add the minced meat, mix well and cook for 10–12 minutes.

5. 5

   Finish the filling

   Add the drained potato and break some of it up with a spoon. Stir and cook for a couple of minutes, then check the seasoning. The filling should be fairly dry rather than liquid.

6. 6

   Mix the dry ingredients

   Put the maize meal, colouring and beef or chicken stock powder into a bowl and mix them together.

7. 7

   Hydrate the dough

   Gradually add the 3 cups of hot water, mixing with a spatula or wooden spoon until all the maize meal is damp. Leave the mixture to rest for 20 minutes.

8. 8

   Knead the dough

   Add the oil and vinegar, then knead with clean hands for 2–3 minutes until smooth. If the dough is too dry, add cold water a little at a time; do not use hot water at this stage. Work until it no longer sticks to the bowl and is easy to handle, adding a little more oil if needed.

9. 9

   Season and cover

   Taste the dough and add more colouring or salt if needed, then knead briefly to combine. It should be elastic and non-sticky. Cover with plastic wrap and use it promptly so it does not dry out.

10. 10

    Prepare the work surface

    Lay a plastic bag or sheet on a flat, spacious surface and brush it with vegetable oil.

11. 11

    Divide the dough

    Shape the dough into 20 balls and keep them covered with plastic or a clean cloth so they do not dry out. Place them on the oiled plastic one at a time. If the dough sticks to your hands, dampen them lightly with water.

12. 12

    Flatten each ball

    Cover a dough ball with plastic on both sides and press it flat with a chopping board, plantain press or another flat surface. Make a thin circle; thinner dough gives a crisper result.

13. 13

    Add the filling

    Spoon filling onto the circle, taking care not to overfill it.

14. 14

    Seal the empanadas

    Use the plastic to fold the dough over the filling, then press the edges firmly together by hand. If you like, trim and seal the edge with the rim of a cup. You can also finish the edge with a fork or your fingers.

15. 15

    Fry until golden

    Heat enough oil in a frying pan to fry the empanadas. Fry them for about 2 minutes on each side, until golden.

16. 16

    Drain and serve

    Drain the empanadas on paper towels and serve hot with homemade ají and lemon wedges.

What are Colombian empanadas de carne?

Empanadas are filled pastries found across Latin America, with regional differences in dough, filling and cooking method. This Colombian version uses pre-cooked maize meal for its wrapper and is fried until crisp.

The filling combines minced beef and pork with a tomato-and-onion guiso and potato. A relatively dry filling and thin dough help the empanadas hold their shape and fry evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 13g protein, 32g carbs, 18g fat.

The maize meal and potatoes provide most of the carbohydrates, while the beef and pork contribute protein and some fat. Frying and the added oils contribute further fat; serve a few empanadas with salad or fresh vegetables for a more balanced plate.

The maize dough

Hydration: Add the hot water gradually, mixing as you go so the maize meal is evenly damp. The 20-minute rest gives it time to absorb the water before you knead in the oil and vinegar.

Texture: Knead until the dough is smooth, elastic and easy to handle. If it feels dry, add cold water a little at a time; keep the dough covered between shaping so it does not dry out.

A dry, flavourful filling

Guiso: Cooking the onion and garlic before adding the tomatoes builds the base of the filling. Let the tomatoes cook down, then give the meat its full 10–12 minutes in the pan.

Potato: Cook the cubes until tender, drain them well and break some up when mixing them into the meat. The finished mixture should not be wet, as excess liquid can make the wrappers difficult to seal.

Shaping and sealing

Thin circles: Flatten each dough ball between oiled plastic, aiming for a thin, even round rather than a thick disc. The plastic makes the dough easier to lift and fold without tearing.

Sealed edges: Add a modest spoonful of filling and leave room around the edge. Press firmly to close, then use a cup, fork or your fingers to help secure the seam.

Frying and doneness

Hot oil: Fry in sufficiently hot oil so the dough browns rather than sitting in the pan for too long. The recipe gives about 2 minutes per side; look for a golden exterior.

Batch size: Avoid crowding the pan, which makes it harder to turn the empanadas and maintain the oil temperature. Drain each batch on paper towels before serving.

Serving the empanadas

Serve them hot with homemade ají and lemon wedges, as suggested in the recipe. The sharp, fresh accompaniments contrast nicely with the savoury meat filling and crisp shell.

For a more substantial meal, pair the empanadas with a simple salad or sliced fresh vegetables.

Recipe notes & tips

• Keep unused dough covered while you shape each batch so it stays pliable.
• Dampen your hands lightly if the dough sticks while you form the balls.
• Make the filling ahead and let it cool before assembling the empanadas.
• Use a small spoonful of filling and leave a clear border for sealing.
• Fry in batches and drain well on paper towels before serving.
• Taste both the filling and dough for seasoning before you shape the full batch.

Variations

• More herbs: Adjust the dried thyme and oregano to suit your taste.
• Chicken filling: Use minced chicken in place of the beef and pork.
• Extra potato: Add more cooked potato and reduce the amount of meat in the filling.
• Spicier ají: Serve with a hotter homemade ají alongside the lemon wedges.
• Different seal: Crimp the edges with a fork instead of using a cup or your fingers.

Common mistakes to avoid

• Wet filling: Cook it until no liquid pools in the pan before assembling.
• Overfilling: Use a smaller spoonful so the seam can close properly.
• Thick dough: Flatten each round evenly and thinly for a crispier shell.
• Dry dough: Keep it covered and add cold water a little at a time if needed.
• Loose seams: Press the edges firmly and check for gaps before frying.
• Crowded pan: Fry in batches so the empanadas are easier to turn and brown.

How to store

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

Frequently asked questions