Colombian empanadas (pronounced: ehm-pah-nah-dahs) are a type of turnover or pastry. Different versions of the empanada can be found around the world! Colombian empanadas are typically fried and made with a yellow cornmeal exterior that is naturally gluten-free.
They are usually in the shape of a small crescent or half circles. The most popular type of Colombian empanada is stuffed with ground meat, potato, tomato, onion, and other spices. You can always expect them to be crispy on the outside and soft on the inside.
Colombian empanadas are one of my favorite panaderia items. When I became vegetarian a few years ago, it became so difficult to find vegetarian Colombian empanadas at my local bakery. So I decided to make a vegan recipe at home!
What You’ll Need:
For the filling:
- 12oz of plant-based ground meat (I used Everything Legendary plant-based meats)
- 2 ⅓ cup diced white potato (peeled)
- 1 cup finely diced tomato
- 1 cup fresh cilantro (chopped)
- 1⁄3 cup finely cut green onion
- 1⁄3 cup chopped red onion
- 1 ½ tablespoon sazón
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 1/2 tablespoon of hot sauce
- 2 teaspoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the dough:
- 1 gallon size ziplock bag
- 1 mug
- 3 cups water
- 2 1/2 cups yellow precooked cornmeal flour (I use P.A.N.)
- 3 tablespoons vegan butter
- 1 teaspoon sazón
- ¾ teaspoon of salt
To cook:
- Oil to fry (I used avocado oil) or air fryer
Directions:
For the Filling:
- Wash, peel, and dice the potatoes. Place them in a pot and fill with water and add a pinch of salt. Bring to a boil and cook for about 25 minutes or until the potato is soft and can easily be pierced with a fork. Using a fork, mash the diced potatoes and set aside.
- Then, bring a large nonstick pan to medium heat and add the olive oil, butter, minced garlic, and red onion. Cook for about 3 minutes. Next, add the green onion and tomato. Cook for about 2 minutes.
- Add the plant-based ground meat (or ground meat), onion powder, garlic powder, hot sauce, salt, pepper, and sazón . Cook until the meat is cooked through (about 10 minutes). Be sure to use a wooden square spatula to continue to mince the veggie meat in the pan.
- Add the mashed potatoes to the meat mixture and combine to form the empanada filling.
- Mix in fresh cilantro and set aside while the filling cools off.
For the dough:
- Add the yellow cornmeal flour, sazón, and salt to a large bowl. Whisk to combine.
- In a separate medium size bowl, add the water and butter. Microwave for 1 minutes and 30 seconds. Remove from the microwave, then stir to combine the water and butter.
- Then, add the water/butter mixture to the cornmeal in 1/4 cup sections and use a spatula to combine. Once the dough begins to cool, use your hands to incorporate the dough. You will continue to add water and mix until you get the right consistency. You are looking for a playdough texture.
- Please note, that as the dough sits or as you handle the dough it may dry out. Continue to add splashes of water (about 1/4 cup of water at a time) to keep it at the right consistency.
Shaping the Empanadas:
- Take a gallon size ziplock bag. Cut along the seam on each side until you have one large sheet connected by the bottom seal.
- Take ¼ cup sections of the dough and roll it with your hands to create a dough ball. Be sure to add a splash of water as needed to ensure the dough is not too dry. Please note, if the dough starts to crack when you handle it, its too dry).
- Place the dough ball in the center of one side or flap or the ziplock bag. Then, fold the other flap over (the zipper part of the ziplock bag should be touching).
- Then, use a rolling pin to press down and flatten the dough into a disc-like shape. You want it as flat as possible, but thick enough so that it does not tear.
- Open the ziplock and place about 1 1/2 tablespoon of the meat/potato filling into the middle, being sure to spread it evenly.
- Next fold the dough to close the empanada. To close the empanada, fold one side of the ziplock bag over so that the empanada disc closes and becomes half a circle.
- Now that you have the empanada shape, you will want to seal the edges. To seal the edges, use the round edge of a mug to press down on the empanadas. The edge of the mug should touch where the curve of the empanada is.
- Repeat until all of your empanadas are made.
Fry or Air Fry the Empanadas:
- Frying Method:
- Add the oil to a pot on medium heat (just enough to cover the empanadas).
- Test to ensure your oil is hot enough by adding a little ball of dough into the oil. If the oil starts to bubble and the dough ball floats to the top–its ready. If not, you will need to wait for the oil to heat.
- Carefully, add the empanadas into the frying oil. Cook each empanada for about 3 minutes. Then place on a plate lined with paper towels (to absorb any excess oil). Lightly salt to taste.
- Air Fryer Method:
- Air Fry at 400F for 14 minutes. Be sure to not overfill the air fryer (I placed 3 empanadas per airfryer drawer at a time).
- Yields 15 little empanadas. If you have extra empanada filling, serve with rice and enjoy in a bowl form!
- Serve with aji pique, lime, and salt flakes.
