Equipment
Ingredients
Empanada Dough
- 300 g precooked yellow cornmeal (masarepa)
- 450 ml hot water
- 5 g salt
- 15 ml vegetable oil
Filling
- 250 g yukon gold potatoes, peeled and cut into small 5mm dice
- 15 ml vegetable oil
- 100 g white onion, finely chopped
- 50 g scallions, finely chopped
- 15 g garlic, minced
- 150 g tomatoes, seeded and finely diced
- 5 g paprika
- 3 g ground cumin
- 6 g salt
- 2 g black pepper
- 150 g ground beef (80/20)
- 150 g ground pork
Frying
- 1000 ml vegetable oil
Nutrition (per serving)
Method
Place the diced Yukon Gold potatoes in a medium saucepan covered with salted water. Boil until tender but not falling apart, about 8 to 10 minutes. Drain thoroughly and set aside to cool.
Heat 15ml of vegetable oil in a large skillet over medium heat. Sauté the white onion, scallions, and minced garlic until softened and deeply fragrant, about 4 minutes.
Stir the diced tomatoes, paprika, cumin, salt, and black pepper into the skillet. Simmer this sofrito mixture until the tomatoes break down completely into a thick paste, about 5 minutes.
Add the ground beef and ground pork to the skillet. Cook, breaking the meat apart continuously with a wooden spoon, until beautifully browned and safely cooked through to a minimum internal temperature of 74°C (165°F).
Remove the meat mixture from the heat and gently fold in the boiled potatoes. Spread the mixture onto a tray to cool completely. Do not stuff empanadas with warm filling.
While the filling cools, combine the precooked yellow cornmeal (masarepa), hot water, salt, and 15ml of vegetable oil in a large mixing bowl. Knead the mixture until it becomes a smooth, pliable dough. Cover and let it rest for 10 minutes to fully hydrate.
Divide the dough into 12 equal portions, rolling each into a smooth ball. Place a ball between two pieces of lightly oiled plastic wrap. Flatten it into a thin 12cm circle using a heavy flat object. Spoon about 30g of the cooled filling into the center. Fold the plastic wrap over to form a half-moon shape, firmly pressing the edges to seal.
In a heavy-bottomed pot, heat the 1000ml of frying oil to a precise 180°C (350°F). Deep fry the empanadas in batches of 3 or 4, ensuring not to crowd the pan, until they are golden and uniformly crisp, about 4 to 5 minutes.
Use a slotted spoon to carefully transfer the fried empanadas to a wire rack set over a baking sheet. Allow them to drain and rest for 5 minutes before serving to ensure the crust remains crisp and the filling sets.
Chef's Notes
- Ensure the filling is completely cool before stuffing. Warm filling will steam the masa from the inside, causing the empanadas to turn soggy or burst when folded.
- Using a cut zip-top bag brushed lightly with oil is the professional trick for shaping. It provides the right tensile strength to peel away cleanly from the delicate corn dough.
- Do not substitute standard cornmeal or masa harina meant for tortillas if you can avoid it. Masarepa (precooked cornmeal) yields the distinctive crisp, non-gritty shell that Colombian empanadas are famous for.
- The hogao base (tomato, onion, scallion, garlic, and cumin) is the backbone of the flavor profile. Take the time to let this mixture reduce to a paste before adding the meats.
Storage
Refrigerator: 3 days — Store in an airtight container lined with paper towels.
Freezer: 2 months — Freeze uncooked empanadas on a baking sheet before transferring to a freezer bag.
Reheating: Reheat in an oven or air fryer at 180°C (350°F) for 10-15 minutes until crispy. Microwaving will ruin the texture.
