Name: Empanadas colombianas (crispy corn pasties with beef and potato)
Total time: 1 h 15 min
Cuisine: Colombian
Ingredients: 250g pre-cooked yellow cornmeal, such as P.A.N., white also works; 480ml warm water; 1 tbsp vegetable oil; 2 tsp salt; 250g beef mince; 250g waxy potatoes, peeled and cut into 5 mm cubes; 1 tbsp vegetable oil, for the filling; 1 onion, finely chopped; 3 spring onions, finely sliced; 2 garlic cloves, crushed; 2 tomatoes, finely chopped; 1 tsp ground cumin; 1 tsp sweet paprika; 100ml water, for the filling; 1l vegetable oil, for deep frying; 20g fresh coriander, finely chopped; 2 spring onions, finely chopped, for the sauce; 1 red chilli, deseeded and finely chopped; 3 tbsp lime juice; 3 tbsp water, for the sauce

Empanadas colombianas (crispy corn pasties with beef and potato)

Golden, crunchy corn pasties filled with spiced beef and potato, served with a zingy lime and coriander ají.

Time1 hr 15

LevelMedium

Costabout £1.17 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

1739kcal
51.8gcarbs
7.3gof which sugars
165.2gfat
50.2gsaturates
17gprotein
6.2gfibre
2.1gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

6 servings

Method

1
Boil the potato cubes in salted water for 5 minutes, until just tender, then drain.
5 min
2
Heat 1 tbsp oil in a wide pan. Cook the onion and 3 spring onions for 5 minutes, then add the garlic, cumin and paprika for 1 minute. Add the mince and brown for 5 minutes, breaking it up. Stir in the tomatoes, 100 ml water, 1 tsp of the salt and the potatoes. Simmer for 10 minutes until thick and nearly dry. Spread on a plate to cool completely.
15 min
3
For the dough, mix the cornmeal, the other 1 tsp salt, 1 tbsp oil and the warm water. Knead for 2 minutes into a soft, smooth dough that does not stick to your hands. Add a spoonful of water if it cracks. Cover and rest for 10 minutes.
4
Mix all the sauce ingredients together in a small bowl and taste for salt.
5
Divide the dough into 12 balls. Press each between two sheets of cling film (or a cut open freezer bag) into a 10 cm circle, about 3 mm thick. Put a heaped tablespoon of cooled filling in the middle, fold the dough over using the plastic, and press the edges firmly shut. Crimp with a fork.
6
Heat the frying oil in a deep, heavy pan until a scrap of dough sizzles steadily and floats up, about 175°C. Fry 3 or 4 empanadas at a time for 3 to 4 minutes, turning, until deep golden and crisp. Drain on kitchen paper. Serve hot with the ají.
4 min