Empanadas de Carne y Papa (Colombian Beef and Potato Empanadas)

  • Total time - 75 minutes
  • Prep - 45 minutes
  • Frying - 30 minutes
  • Servings: 25
  • Country: Colombia
A pile of fried, golden-brown Colombian empanadas served with Ají sauce.

Colombian Empanadas differ from other Latin American ones: they are smaller, have a crispy corn dough (thanks to Masarepa), and are filled with a hearty but dry mixture of ground meat and potatoes. It is important that the filling is not too wet, otherwise the turnovers will fall apart during frying. They are traditionally served with the spicy Ají sauce (herbal salsa).

This recipe combines both key elements: the meat and potato filling and the Masarepa dough.

Ingredients

For the Filling (Carne y Papa)

  • 500 g potatoes (Russet or other starchy), peeled and cubed
  • 500 g ground beef (or a combination with pork)
  • 0.5 cups yellow or white onion, chopped
  • 2 pieces Roma tomatoes, chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • to taste salt, pepper, ground paprika (Achiote), oil
  • 0.25 cups fresh cilantro, chopped

For the Dough (Masa)

  • 2.5 cups Masarepa (pre-cooked yellow corn flour, e.g., P.A.N.)
  • 2.5 cups warm water (not hot)
  • 1 cube chicken bouillon (dissolved in warm water) or 1 tsp Sazón con Azafrán for color
  • 1 tsp salt
  • for frying vegetable oil

For the Ají Sauce (Salsa)

  • 1 bunch fresh cilantro (leaves and stems), chopped
  • 0.5 cups scallions, chopped (white and green parts)
  • 1 piece chili pepper (Jalapeño or Ají Amarillo), chopped (to taste)
  • 0.25 cups white vinegar
  • 0.5 cups cold water
  • to taste salt and pepper

Instructions

Step 1: Prepare the Ají Sauce

Mix all the ingredients for the Ají sauce (cilantro, scallions, chili, vinegar, water, salt/pepper) in a bowl or lightly pulse in a blender. It should be a liquid salsa rather than a puree.

Season the sauce and refrigerate – the flavor will improve as it rests.

Step 2: Prepare the Filling

Boil the potatoes in salted water (20 minutes) until tender. Drain them and mash them into a coarse mash (it doesn't have to be completely smooth). Set aside.

Heat oil in a large skillet. Add the onion and garlic, sauté for 3-4 minutes. Add the tomatoes, cumin, paprika, and cook until the mixture reduces (Guiso).

Add the ground beef, season with salt and pepper, and cook until browned. Remove any excess grease.

Mix the beef mixture with the mashed potatoes and chopped cilantro. Mix the filling thoroughly and let it cool completely (this is important for easy shaping).

Step 3: Prepare the Dough

In a bowl, mix the warm water with the dissolved bouillon (or Sazón) and salt. Add the Masarepa and knead with your hands until a smooth and pliable dough forms, similar to the dough for Arepas.

The dough should not crack. If it's too dry, add a tablespoon of warm water; if it's too sticky, add a tablespoon of Masarepa. Let it rest for a moment.

Step 4: Shaping and Frying

Shape the dough into golf ball-sized portions. Place plastic wrap or a bag on the work surface, place a dough ball on it, and cover with another piece of plastic.

Using a tortilla press or the bottom of a plate/pan, press the dough into a thin disc (about 0.3 cm/0.12 in).

Place 1–2 tablespoons of the cooled filling on half of the disc. Fold the dough in half (half-moon) and firmly press the edges. For the traditional crimped edge, use the rim of a glass to cut and seal the edge.

Heat the oil in a deep pot to 185 °C (365 °F).

Fry the Empanadas in small batches for 4–6 minutes until they are golden brown and crispy. Remove them and place them on a paper towel to drain excess oil.

Serve hot with the chilled Ají sauce.