Real Recipes From Real Home Cooks ®


(1 rating)
Recipe by
Patrick Johnson
Kingwood, TX

Traditional Columbian empanadas are made with shredded beef and pork. This variation uses ground pork and chorizo. Try them with aji picante or with your favorite salsa for a unique appetizer.

(1 rating)
yield serving(s)
prep time 1 Hr 30 Min
cook time 1 Hr
method Deep Fry

Ingredients For empanadas

  • 1 1/2 c
    masarepa (precooked yellow cornmeal)
  • 2 c
  • 1 Tbsp
    vegetable oil
  • 1/2 Tbsp
    sazon goya with azafran (available in latin seciton of your supermarket)
  • 1/2 tsp
  • 2 c
    white potatoes, diced and peeled
  • 1
    chicken bouillon tablet
  • 1 Tbsp
    olive oil
  • 1/4 c
    white onion, chopped
  • 1 c
    tomato, chopped
  • 1/2 tsp
  • 1/4 c
    green onions, chopped
  • 1 clove
    garlic, chopped
  • 2 Tbsp
    fresh cilantro, chopped
  • 2 Tbsp
    red bell pepper, chopped
  • 1/4 tsp
    black pepper, freshly ground
  • 1/4 lb
    ground pork
  • 1/4 lb
    chorizo, fresh mexican
  • lime wedges and aji picante (see recipe in "sauces and dips")

How To Make empanadas

  • 1
    To prepare the dough place the masarepa in a large bowl. Add sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.
  • 2
    While the dough is resting, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
  • 3
    Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and sweat for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
  • 4
    Add the ground pork and chorizo. Cook for about 15 minutes until the mixture is fairly dry.
  • 5
    Add the mashed potatoes to the meat mixture and mix well.
  • 6
    Break small portions of the dough, about 1 ½ tablespoons each, and form into a ball by rolling between the palms of your hands.
  • 7
    Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.
  • 8
    Using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.
  • 9
    Fill a large pot with vegetable oil and heat over medium heat to 360° F.
  • 10
    Carefully place 3 or 4 empanadas at a time in the heated oil and fry for about 2 minutes until golden on all sides.
  • 11
    Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime wedges on the side.