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Colombian Empanadas

These delicious Colombian empanadas are a favorite snack at any time of the day, which is why they are commonly sold everywhere, from informal street stalls to bakeries, with either chicken or beef fillings.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: basics
Cuisine: Colombian
Keyword: Colombian empanadas
Servings: 15 empanadas
Calories: 277kcal

Ingredients

For the Filling

  • 1 pound of ground beef or for shredding or
  • 1 pound of shredded chicken breast
  • 2 cups of peeled and cubed potatoes
  • 1 cube of Maggie chicken bouillon or ricostilla
  • ½ teaspoon of salt
  • 1 tablespoon of oil
  • ½ cup of chopped white onion
  • 1 cup of chopped tomato
  • ¼ cup of chopped scallion
  • ½ cup of chopped cilantro
  • 1 clove of garlic minced
  • 2 tablespoons of finely chopped red pepper
  • ¼ teaspoon of black pepper

For the Dough

  • 3 cups of precooked yellow cornmeal For arepas
  • 3 cups of water
  • 1 tablespoon of oil
  • Color to taste
  • ½ teaspoon of salt
  • Vegetable oil for frying
  • Lemon and chili for serving

Instructions

To prepare the dough:

  • Place the flour in a large bowl, add the color, salt, and mix well. Add the water, oil, and mix until you form the dough. Turn the dough into a ball and knead for 3 minutes or until smooth. Cover with plastic and let it rest for at least 20 minutes.

To make the filling:

  • Cook the potatoes in a pot with water and the bouillon cube for 25 minutes or until the potatoes are soft. Drain and mash them. Set them aside.
  • Heat a tablespoon of oil in a large pan. Add the onion and cook over medium heat, stirring constantly, for 5 minutes. Add the tomato, onion, garlic, red pepper, cilantro, salt, and black pepper. Sauté for about 15 minutes.
  • Add the ground or shredded beef or chicken breast. Continue cooking, for 13 to 15 minutes or until the puree is dry.
  • Mix the meat puree and potato puree.
  • We return to the dough for the empanadas; form a ball with your hands of about two teaspoons of dough.
  • Place the dough balls between two pieces of plastic and flatten them with the tips of your fingers to form a circle, or you can use a rolling pin if you prefer. Remove the plastic cover and place 1 tablespoon of filling in the center of each circle.
  • Using the plastic underneath, fold the dough to enclose the filling, forming a half-circle. Seal the edges tightly with your fingers.
  • Fill a large pan or pot with oil and heat over medium heat.
  • Place 3 or 4 empanadas in the hot oil and fry for about 2 minutes on each side until golden. Be very careful when adding the empanadas to the pan so as not to splash yourself with hot oil.
  • With a slotted spoon, transfer the empanadas to a plate lined with paper towels to drain the excess oil. Serve with chili and slices of lemon.

Enjoy!

    Nutrition

    Calories: 277kcal | Carbohydrates: 30g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 271mg | Potassium: 356mg | Fiber: 4g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 2mg