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Empanadas colombianas
Potato corn empanadas
Crisp yellow-corn empanadas filled with potato and hogao
Colombian empanadas are small, crunchy half-moons made with yellow corn dough rather than wheat, sold hot from street stands across Bogotá, Medellín and Cali and eaten with a squeeze of lime and a spoonful of ají. The classic filling mixes potato with hogao and often meat; this version keeps the potato and hogao, seasoned with cumin and coriander, which many families make on its own anyway. They are crisp outside and soft and savoury inside. Chef's tip: roll the dough thin, about 3 mm; thick corn dough stays heavy and absorbs oil.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the filling
- 1 ⅛ lb potatoesfloury, peeled and cut into 2 cm cubes
- 2 tbsp vegetable oil
- 4 spring onionsfinely chopped
- 2 tomatoesfinely chopped
- 2 cloves garliccrushed
- ½ tsp ground cumin
- 2 tbsp fresh corianderchopped
- 1 tsp salt
For the dough
- 1 tsp salt
- 2 cups warm water
To fry and serve
- 4 ¼ cups vegetable oilfor deep frying
- 1 lime (optional)cut into wedges
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Method
0/8 doneStep 1: Boil 1 ⅛ lb potatoes in salted water until just tender, 10–12 minutes. Drain and lightly crush, leaving some chunks.
12 minStep 2: Meanwhile heat 2 tbsp vegetable oil in a frying pan over a medium heat and cook 4 spring onions, 2 tomatoes, 2 cloves garlic, ½ tsp ground cumin and ½ tsp ground annatto (achiote) or sweet paprika until thick and saucy, 10 minutes.
10 minStep 3: Fold the sauce, 2 tbsp fresh coriander and 1 tsp salt into the potatoes. Let the filling cool completely.
Step 4: For the dough, mix 10 ½ oz precooked yellow cornmeal (masarepa), 1 tsp salt and ½ tsp ground annatto (achiote) or sweet paprika, add 2 cups warm water and knead until smooth and soft. Rest, covered, for 10 minutes.
Step 5: Cut open a freezer bag along the sides. Put a walnut-sized ball of dough on one half, cover with the other and press with a flat plate into a 3 mm thick round.
Step 6: Peel back the top, put a heaped tablespoon of filling in the middle, then use the plastic to fold the dough over into a half-moon. Cut a neat edge with a cup or bowl and press to seal. Repeat to make about 24.
Step 7: Heat 4 ¼ cups vegetable oil to 350°F over a medium-high heat. Fry 4–5 at a time until deep golden and crisp all over, 4–5 minutes, turning once. The common mistake is overcrowding the pan, which drops the oil temperature and makes them greasy.
25 minStep 8: Drain on kitchen paper and serve hot with 1 lime and ají picante.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 7 g
- Carbs
- 62 g
- Fat
- 13 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does empanadas colombianas take?
- About 75 minutes in total: 35 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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