Filled pastries
Colombian corn-dough empanadas
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Golden half-moons made with precooked cornmeal enclose a cooked beef, potato and vegetable filling. The corn shell distinguishes this version from Chilean baked wheat-pastry empanadas.
Timing
- Active preparation and shaping: about 40 minutes
- Cooking potatoes and filling: about 20 minutes in parallel; cooling: 20 minutes, including dough hydration
- Frying: about 15 minutes; total time: about 95 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 575 kcal
- Protein
- ≈ 19.8 g
- Carbohydrates
- ≈ 54.7 g
- Fat
- ≈ 28.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Dry cornmeal approximates masarepa; 250 g potatoes are peeled weights and beef is weighed raw. All dough and filling oil is counted, plus an assumed 48 g absorbed frying oil. Fresh coriander uses a parsley comparison. Extra ají and lime are excluded.
Quantity assumptions and ingredient mapping
- 250 g yellow precooked cornmeal, masarepa · ≈ 250.0 g · Assumed quantity / reference product
- 350 ml lukewarm water · ≈ 350.0 g · Assumed quantity / reference product
- 10 ml neutral vegetable oil for the dough · ≈ 9.1 g · Assumed quantity / reference product
- 250 g peeled floury potatoes · ≈ 250.0 g · Assumed quantity / reference product
- 250 g minced beef · ≈ 250.0 g · Assumed quantity / reference product
- 100 g onion · ≈ 100.0 g · Assumed quantity / reference product
- 150 g tomatoes · ≈ 150.0 g · Assumed quantity / reference product
- 80 g trimmed red pepper · ≈ 80.0 g · Assumed quantity / reference product
- 30 g spring onion · ≈ 30.0 g · Assumed quantity / reference product
- 6 g garlic · ≈ 6.0 g · Assumed quantity / reference product
- 10 g fresh coriander · ≈ 10.0 g · Assumed quantity / reference product
- 10 ml neutral vegetable oil for the filling · ≈ 9.1 g · Assumed quantity / reference product
- 900 ml neutral vegetable oil for frying, only partly absorbed · ≈ 48.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g yellow precooked cornmeal, masarepa
- 350 ml lukewarm water
- 10 ml neutral vegetable oil for the dough
- 250 g peeled floury potatoes
- 250 g minced beef
- 100 g onion
- 150 g tomatoes
- 80 g trimmed red pepper
- 30 g spring onion
- 6 g garlic
- 10 g fresh coriander
- 2 g ground cumin
- 10 ml neutral vegetable oil for the filling
- 7 g salt, divided
- 1 g black pepper
- 900 ml neutral vegetable oil for frying, only partly absorbed
Instructions
- Dice potatoes and boil in water for about 20 minutes until tender. Drain, steam dry and roughly mash. Meanwhile, finely chop onion, tomatoes, pepper, spring onion and garlic; wash and chop coriander.
- Fry onion and pepper in 10 ml oil over medium heat for 5 minutes. Briefly add garlic, spring onion and cumin, then beef. Fry for about 8 minutes, breaking it up until fully cooked. Add tomatoes, 4 g salt and pepper and reduce for another 5 minutes until no free liquid remains.
- Stir in potatoes and coriander. Spread filling on a clean plate and cool for about 20 minutes. Meanwhile, knead masarepa with remaining 3 g salt, water and dough oil, then hydrate for 10 minutes.
- Divide dough into twelve portions. Press between sheets into thin rounds about 12 cm wide. Divide filling among the centres, use the sheet to fold into half-moons and seal firmly. Keep filling out of the seams.
- Heat frying oil to 175°C in a deep pan filled no more than halfway. Fry in three batches for about 4–5 minutes each until golden, turning carefully. Drain; filling must be hot again and the shell cooked through.
Tips
- Use masarepa, not raw cornmeal or corn starch. Smooth dry edges with damp fingers rather than dusting with extra flour.
- Ají and lime are common extra accompaniments, not included here.
