Empanadas ColombianasFried Corn Empanadas
Crisp corn empanadas filled with savory beef, potato, and sofrito-style vegetables. They are a classic street snack, with a brittle golden shell and a soft, well-seasoned center.
Prep
35m
Cook
30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 500gCorn Dough
- 120mlWater (warm)
Filling
- 300gPotato (peeled and cut into chunks)
- 250gGround Beef
- 180gOnion (finely chopped)
- 150gTomato (finely chopped)
- 12gGarlic (crushed)
- 10gFresh Coriander (finely chopped)
- 3gCumin Powder
- 10gSalt
- 2gBlack Pepper
Frying
- 700mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Boil the potato until tender, then mash lightly.
- 02
Cook the onion, tomato, and garlic until softened. Add the ground beef, cumin powder, salt, and black pepper and cook until the beef reaches 71°C (160°F).
- 03
Stir in the potato and fresh coriander, then cool the filling.
- 04
Combine the corn dough with the warm water until smooth and pliable.
- 05
Divide the dough into equal pieces, flatten each piece, add the filling, and fold into a half-moon. Press the edges firmly to seal.
- 06
Heat the vegetable oil to 180°C (350°F). Fry in uncrowded batches until crisp and golden, then drain.
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