Colombian beef empanadas use a precooked cornmeal dough (masa de maíz precocida) instead of wheat pastry, which gives them a crispy, slightly grainy shell that holds up well to frying. The filling is seasoned ground beef with potato and cumin. The honest reason to make these on a weeknight: once the filling is done, assembly is fast and the fry time is short.
The technique that matters
The dough is the thing most people get wrong. Precooked cornmeal (like PAN brand) hydrates differently from raw masa — add the water gradually and stop when the dough holds together without cracking at the edges when you press it. Too dry and the empanadas split in the oil; too wet and they turn greasy. The second technique worth attention is sealing. Press the edges firmly with your fingers first, then crimp with a fork. A loose seal means hot oil gets inside and the filling blows out. Both steps take under two minutes once you’ve done a couple.
What can go wrong
- Empanadas burst open in the oil: The seal failed or the dough was too wet. Press edges harder before crimping, and let assembled empanadas rest five minutes before frying — the dough firms up slightly and holds better.
- Shell is pale and soft instead of golden and crispy: Oil temperature dropped, usually from adding too many at once. Fry in small batches and give the oil a minute to recover between rounds. Target 350°F (175°C).
- Filling is watery and makes the dough soggy from inside: The potato wasn’t cooked dry enough, or the beef released liquid that wasn’t cooked off. Make sure the filling mixture looks dry in the pan before you use it — no pooling liquid.
- Dough cracks when you fold it: It dried out while you were working. Keep unused dough covered with a damp cloth and work with one piece at a time.
- Empanadas stick to the surface during assembly: Lightly oil your hands and the plastic wrap or surface you’re pressing on. Flour doesn’t work here — it burns in the oil and tastes bitter.
Make-ahead notes
The beef and potato filling keeps well in the fridge for up to three days, which makes this genuinely fast on the night you want to eat. Assembled, unfried empanadas can be refrigerated on a lightly oiled tray for up to 24 hours — cover them so the dough doesn’t dry out. For longer storage, freeze them on a tray until solid, then transfer to a bag; fry straight from frozen at a slightly lower heat (325°F/165°C) for an extra two to three minutes. Skip reheating fried empanadas in the microwave — they go rubbery. A dry skillet over medium heat or a 375°F oven for eight minutes brings the crust back.
Traditional Colombian Beef Empanadas
Equipment
Ingredients
For the Filling:
1 lb russet potatoes - peeled and diced into small cubes
1 tbsp olive oil - preferably extra virgin
½ cup white onion - finely chopped
½ cup green onions - chopped
2 cloves garlic - minced
1 lb ground beef - 80/20 lean-to-fat ratio recommended
1 tsp cumin - ground- 1 tsp sweet paprika
½ tsp salt - or to taste
For the Dough:
- 2 cups pre-cooked yellow cornmeal - such as PAN brand (arepa flour)
- ½ tsp annatto powder - for color and flavor (optional)
1 ½ cups water - warm- ½ tsp salt
For Frying:
4 cups vegetable oil - for deep frying
Instructions
- Boil and Mash the Potatoes: In a medium pot, cover the diced potatoes with cold, salted water. Bring to a boil over medium-high heat, then simmer for 10–12 minutes, or until tender. Drain and mash coarsely—lumps are fine for texture.
- Prepare the Beef Filling: In a large skillet over medium heat, warm the olive oil. Add white onions, green onions, and garlic. Sauté for 3–5 minutes, until fragrant and translucent. Add ground beef, breaking it apart with a spoon. Cook until browned, about 8–10 minutes. Season with cumin, paprika, and salt. Stir in the mashed potatoes and mix well to combine. Set aside to cool.
- Make the Dough: In a large bowl, combine the pre-cooked cornmeal, annatto powder (if using), and salt. Gradually pour in warm water, mixing with your hands until a soft, pliable dough forms. Let it rest for 5 minutes, covered with a damp towel.
- Form the Empanadas: Divide dough into 12 golf ball-sized portions. Place one between two pieces of plastic or parchment and flatten into a 4-inch circle using a tortilla press or rolling pin. Place 1–2 tablespoons of the filling in the center. Fold the dough over to create a half-moon shape and seal edges by pressing gently or using an empanada press.
- Heat the Oil: In a deep fryer or heavy-bottomed pan, heat oil to 350°F (175°C). Line a plate with paper towels.
- Fry the Empanadas: Fry 3–4 empanadas at a time without overcrowding. Cook for 3–5 minutes, turning once, until golden and crisp. Remove with a slotted spoon and drain on paper towels.
Notes
- Make it Spicy: Add finely chopped chili or Colombian ají sauce to the beef filling.
- No Empanada Press? Use the back of a fork to seal edges gently.
- Chill the Filling: Cool filling before assembling to avoid tearing the dough.
- Vegetarian Version: Swap beef with sautéed mushrooms, lentils, or spiced black beans.
Nutrition
FAQ
Can I use regular cornmeal instead of precooked masa harina (like PAN)?
No — regular cornmeal won’t work here. Precooked masa harina (harina de maíz precocida) is already cooked and ground fine, so it hydrates instantly into a pliable dough; raw cornmeal stays gritty and won’t bind. Look for PAN or Goya masarepa in the Latin foods aisle.
How do I know the ground beef filling is fully cooked and safe?
Ground beef needs to reach an internal temperature of 160°F (71°C) — no pink should remain. Since the filling cooks in a pan before going into the dough, it’s straightforward: cook it until the meat is fully browned and any liquid has evaporated.
Can I bake these instead of frying?
Yes, but the result is noticeably different — the shell stays matte and slightly dense rather than crispy. If you bake, brush generously with oil and use 400°F (200°C) for about 25 minutes, flipping once halfway through.
My dough keeps tearing when I press it thin — what am I doing wrong?
The dough is probably too dry or the ball is too cold. Add water half a teaspoon at a time and knead it in, then let the dough rest covered for five minutes before pressing. Press between two sheets of lightly oiled plastic wrap rather than directly on a dry surface.
More mince recipes to try
- Colombian Chicken Cheese Empanadas
- Savory Beef Carrot Turnovers
- Venezuelan Beef Hallacas Wraps
- Savory Lebanese Lamb Pastries
