Colombian-Style Empanadas

Colombian-Style Empanadas

  • Preparation 1 h 30 min
  • Cooking 45 min
  • Servings 1
  • Makes 12
  • Freezes Yes

There’s something soothing about the repetitive motion of folding these crescent-shaped pockets stuffed with seasoned meat. For the ultimate Zen kitchen experience, cue your rainy day playlist and let the music become your anthem for efficient empanada assembly.

Featured in RICARDO Magazine (FALL 2017)

Categories

Ingredients

  • Filling

  • Sauce

    • 4 cups (150 g) cilantro (leaves and stems), coarsely chopped
    • 2 green onions, coarsely chopped
    • 1/2 jalapeno pepper, seeded and coarsely chopped
    • 1/2 cup (125 ml) white vinegar
    • 3 tbsp (45 ml) vegetable oil
  • Dough

    • 2 1/4 cups (270 g) instant corn masa flour (see note)
    • 1/2 tsp ground turmeric
    • 1/2 tsp salt
    • 2 1/4 cups (560 ml) water
    • Vegetable oil, for frying

Preparation

  • Filling

  • Sauce

  • Dough

Note from Ricardo

Instant corn masa flour can be found in most supermarkets or Latin American grocery stores. It cannot be replaced by standard corn flour.

The dough is very sticky, so try using a plastic bag to help shape the empanadas. It’ll stop the corn masa mixture from clinging to your fingers.

Personal Note