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I learned to make empanadas from my mother. She wasn’t exactly the most patient instructor, but she DID teach me very well. I’ve probably had about a decade’s worth of practice now, and I dare say that I can barely taste the difference between her empanadas and mine anymore.

I have gotten requests for the recipe over the years, but I never actually got around to writing it down. So, now I’m forcing myself to. I actually changed the original stove-top preparation of the empanada filling and now make it in my Instant Pot. I got my mother an Instant Pot this year, and now she’s been making empanada filling in hers as well

The filling comes together in a single pot. First you pressure cook the meat, and then you add the potato, scallions, and seasonings and cook uncovered until hardly any liquid remains. Taste and adjust your seasonings, and the filling is ready.

I normally let the filling cool to room temperature before I start assembling my empanadas, just so that it’s easier to work with. After that, I make the dough and then assemble the empanadas. I will try to update this post later with pictures of the empanada assembly process.

I fry my empanadas in a deep fryer to make temperature control easier. You can fry these on the stove as well. Just make sure that your oil is at 350-375 degrees F

I like to let my fried empanadas drain on a rack over a baking sheet for a few minutes and then transfer them to a dish lined with paper towels

Voila! Beautiful empanadas that you won’t be able to eat just one of. They are a lot of work, but they are so worth the trouble in the end.

We typically eat empanadas with aji (Colombian-style salsa). This recipe looks similar to what we use in my family.

A few notes:

• If you have an air fryer, you can reheat empanadas at 350 degrees for about 7 minutes for maximum crisp factor. You can also reheat them in the oven. I like to freeze them in vacuum-sealed portions and reheat in my air fryer (heat for 10 minutes from frozen).
• Microwaving leftover empanadas is not recommended, as they will be soggy.
• You can freeze leftover empanada filling to use later. I sometimes make a double batch so that I can freeze half. Frozen empanada filling should keep for about 3 months. Defrost in the fridge when you’re ready to make empanadas again.
• You can also freeze assembled empanadas. You can freeze them on a parchment lined baking sheet, then transfer to a freezer bag. Fry the frozen empanadas an additional 2-3 minutes.

Colombian Empanadas

Ingredients

For the filling:

• 1lb beef chuck, cut into large chunks
• 1 cup beef broth
• 1lb Russet potatoes, diced
• 1 bunch scallions, chopped (about 6 scallions)
• 1 tsp cumin powder (more or less to taste)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Optional: a sprinkle of chopped cilantro

For the crust:

• 2 cups pre-cooked corn meal (I use Pan brand)
• 2 1/2 cups very hot (but not boiling) water
• 1 tsp salt
• Optional: 1/2 packet Goya seasoning (the kind that says “Con Azafran” on the box)

Directions

Make the filling:

Add the beef chunks and beef broth to the liner of your pressure cooker. Cook on High Pressure for 45 minutes. When the timer is up, allow the pressure to release naturally.

After the pressure has released, open the pressure cooker. Shred the meat with a fork or your tongs (if meat will not shred, cook under pressure for an additional 10-15 minutes).

Set pressure cooker to the Saute/Browning setting. Add the diced potatoes, scallions, cumin, garlic powder, and onion powder. Season with salt and pepper. Let the mixture come to a simmer. Cook the potatoes are cooked through and most of the liquid has evaporated from the mixture. Taste and adjust seasonings as necessary.

Let the mixture cool to room temperature before you continue.

**Note: Filling can be made in advance and stored in the fridge or frozen until ready to use.

Make the dough:

Place corn meal, Goya seasoning (if using), and salt in a large, heat-proof bowl.  Add the hot water and stir with a metal or wooden spoon until mixture forms a firm dough.

At this point, you can cover the dough with a towel and allow to sit for 30 minutes.  Or, if you can tolerate heat well, you can start working the dough now.  Using both hands, press and knead the dough until it is uniform, and no clumps of corn meal remain.

Assembly and cooking:

Preheat about 2 quarts of vegetable oil for frying to 375 degrees F.  Normally, I use a deep fryer.  However, use the method you feel most comfortable with.

Shape prepared dough into balls approximately 1″ in diameter.

Flatten ball into a disk.  Add a spoonful of the filling.  Fold one side of the disk over onto the other side and pinch shut to seal, so that they form a half-moon shape.  Repeat until you run out of filling, dough, both, or just get too tired of the repetition.  The dough dries out very quickly, and your dough will start to crack during the assembly process, so work quickly and keep your dough covered with a dish towel to help trap the moisture.  Alternately, you can make the dough in smaller batches at a time, so it doesn’t sit out as long before drying out.

Add empanadas to the hot oil, 3 or 4 at a time.  Do not crowd the oil.  Fry until golden brown and crispy, about 2 minutes per side.

Remove from oil and drain on a rack or on paper towels.  Allow to cool a few minutes before serving.  Serve with aji (salsa), if desired.