Empanadas Colombianas

The story

Empanadas Colombianas is a Colombian starter with a clear sense of place. Colombian empanadas are distinguished by their maize dough and are a familiar street snack across the country. Fillings vary, but potato and seasoned meat are among the most classic combinations. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 300 g pre-cooked yellow maize flour
• 420 ml warm water
• 1.5 tsp fine salt
• 0.5 tsp ground annatto
• 300 g beef mince
• 350 g floury potatoespeeled and diced
• 80 g Spring onionsfinely sliced
• 180 g tomatoesfinely chopped
• 8 g Garlicminced
• 1 tsp ground cumin
• 1200 ml neutral frying oil
• 25 g fresh corianderfor ají
• 30 ml lime juicefor ají
• 1 piece fresh chillifor ají

Method

1. Boil the diced potatoes in salted water

   Boil the diced potatoes in salted water until completely tender, then drain and mash roughly, leaving some small pieces for texture.

   Look for: completely tender, then drain and mash roughly, leaving some small pieces for texture Tip: Press the dough thinly but keep the seal broad. Chill the shaped empanadas briefly if the kitchen is warm. Avoid: Dry dough cracks, warm filling softens the shell before frying, and oil below temperature makes the empanadas greasy.

2. Cook spring onions, tomatoes, garlic and cumin

   Cook spring onions, tomatoes, garlic and cumin in a tablespoon of oil for 6–8 minutes until the tomatoes collapse into a concentrated hogao. Add the beef and cook until browned; fold in the potato and season assertively. Cool the filling.

   Look for: the tomatoes collapse into a concentrated hogao

3. Mix maize flour, salt and annatto

   Mix maize flour, salt and annatto. Add warm water and knead for 2 minutes into a soft dough that does not crack when flattened. Rest under a damp cloth for 10 minutes.

4. Divide into 18 balls

   Divide into 18 balls. Flatten each between plastic sheets to about 3 mm thick, add a spoonful of filling, fold into a half-moon and cut the edge cleanly with a small bowl or press.

5. Heat oil to 175°C and fry in

   Heat oil to 175°C and fry in batches for 3–4 minutes until crisp and deeply golden. Drain on a rack rather than piling on paper, which traps steam.

   Look for: crisp and deeply golden

6. Chop coriander, chilli and a little spring

   Chop coriander, chilli and a little spring onion with lime juice and a splash of water for a loose ají. Serve the empanadas hot with the sharp sauce.

   Look for: The shell is evenly crisp and golden and the centre is piping hot without any raw maize taste.

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.