Paisa-style empanadas are a traditional specialty from Antioquia, Colombia. They are known for their very thin corn dough, crisp fried shell, and savory potato-and-beef filling. You will often find them at local cafés, market stalls, family gatherings, and roadside eateries, served with Colombian hot sauce and lime.
While Colombia has many regional empanada styles, the Antioquian version stands out for its thin dough and well-seasoned potato and meat filling.
Ingredients
For the filling
- 500 g starchy potatoes, peeled and chopped (4 medium potatoes)
- 250 g ground beef (9 oz)
- 120 g scallions, finely chopped (2 large stalks)
- 100 g ripe tomato, finely chopped (1 medium tomato)
- 30 g red bell pepper, finely chopped (¼ bell pepper)
- 10 g garlic, crushed (2 cloves)
- 5 g ground cumin (1 teaspoon)
- 3 g ground annatto or achiote (1 teaspoon)
- 6 g salt (1 teaspoon)
- 2 g ground black pepper (½ teaspoon)
- 250 ml water (1 cup)
- 30 ml vegetable oil (2 tablespoons)
For the dough
- 500 g yellow pre-cooked cornmeal (about 4 cups)
- 750 ml warm water (3 cups)
- 8 g salt (1½ teaspoons)
- 15 ml vegetable oil (1 tablespoon)
For frying and serving
- 1 l vegetable oil for frying
- 120 ml Colombian hot sauce (½ cup)
- 2 limes, cut into wedges
Preparation
- Cook the potatoes, place them in a pot with enough water to cover and cook for 18 to 20 minutes, until very tender. Drain them and mash with a fork until you have a rustic puree.
- Make the seasoned filling, heat the 30 ml of oil in a skillet and cook the scallions, tomato, bell pepper, and garlic for 5 minutes. Add the beef, cumin, annatto, salt, and pepper; cook for 8 minutes, breaking up the meat well.
- Finish the filling, add the water and cook over medium heat until almost all the liquid has evaporated. Stir in the mashed potatoes until the filling is compact, then let it cool completely before shaping the empanadas.
- Prepare the dough, combine the cornmeal, salt, warm water, and oil in a large bowl. Knead for about 2 minutes, until the dough is soft, moist, and easy to shape without cracking.
- Shape the empanadas, divide the dough into 12 equal portions and roll them into balls. Place each ball between two lightly oiled sheets of plastic and press into a thin 14 cm (5½-inch) round. Add 2 tablespoons of filling to the center, fold over, and seal the edges firmly with your fingers.
- Fry and serve, heat the oil over medium-high heat and fry the empanadas in batches for 4 to 5 minutes, until crisp and golden. Drain on paper towels and serve hot with Colombian hot sauce and lime wedges.
Chef’s tips
- Let the filling cool fully before assembling so it does not soften the corn dough.
- Keep unused dough covered with a clean kitchen towel so it stays moist.
- Fry in small batches to prevent the oil temperature from dropping.
- If the dough cracks while shaping, lightly dampen your hands and knead it again briefly.
Traditional variations
In Antioquia, cheese-filled empanadas are also common. You may find potato-only or beef-only versions, but the potato-and-beef filling is one of the best-known combinations.
How to serve
Serve paisa empanadas immediately after frying with Colombian hot sauce and lime wedges. They work well as a snack, appetizer, breakfast item, or party food. Pair them with black Colombian coffee, a traditional panela drink, or a Colombian soda.
Recommended accompaniments
- Colombian cilantro hot sauce.
- Lime wedges.
- Black Colombian coffee.
- Hot panela drink.
Food tradition
Empanadas are part of everyday Colombian food culture, yet every region gives them its own character. In Antioquia, they are especially associated with thin, crispy corn dough and a concentrated, well-seasoned filling.
Frequently Asked Questions
Yes. White pre-cooked cornmeal works well, although yellow cornmeal gives the empanadas the familiar golden color common in Colombia. Use the same water ratio, then check the dough before shaping: it should feel soft, moist, and easy to handle.
Avoid overfilling them and press the edges firmly closed with your fingers. A cool, fairly dry filling also helps. If the dough cracks, lightly moisten your hands before sealing each empanada to make the dough more flexible.
Yes. Arrange the assembled empanadas on a tray without letting them touch, freeze for 2 hours, then transfer them to an airtight freezer bag. Fry them directly from frozen over medium heat so the filling warms through before the crust browns too quickly.
