Empanadas Recipe

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Patrick Johnson


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 vote
about 20 empanadas
1 Hr 30 Min
1 Hr
Deep Fry


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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
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


  • 1To 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.
  • 2While 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.
  • 3Heat 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.
  • 4Add the ground pork and chorizo. Cook for about 15 minutes until the mixture is fairly dry.
  • 5Add the mashed potatoes to the meat mixture and mix well.
  • 6Break small portions of the dough, about 1 ½ tablespoons each, and form into a ball by rolling between the palms of your hands.
  • 7Place 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.
  • 8Using 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.
  • 9Fill a large pot with vegetable oil and heat over medium heat to 360° F.
  • 10Carefully place 3 or 4 empanadas at a time in the heated oil and fry for about 2 minutes until golden on all sides.
  • 11Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime wedges on the side.

Printable Recipe Card

About Empanadas

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Cuban
Hashtags: #Columbian, #empanadas

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