Colombian Style Empanadas Recipe
A tasty Colombian empanadas recipe packed with savory flavors, these are great with cilantro lime sriracha on the side for a tasty gameday snack!
Colombian empanadas differ from other empanada recipes because of their signature cornmeal crust. The cornmeal gives an extra crispy texture to the outer wrapper of the empanadas, while the beef and potato filling within becomes almost creamy as everything steams together.
For a simple side sauce that can be drizzled or served on the side for dipping, reach for a bottle of Lee Kum Kee Cilantro Lime Sriracha. The vibrant and zesty flavors of the sriracha sauce work perfectly with the savory beef and potato filling.
What You Will Need
Ingredients
- -- For the Filling --
- 1 lb. ground beef
- 1 russet potato, diced
- 2 Roma tomatoes, diced
- 1 small red bell pepper, diced
- 1 small onion, chopped
- -- For the Dough --
- ¼ cup water
- 2 cups pre-cooked cornmeal
- 2 ½ cups warm water
- 1 tsp salt
- Neutral oil, for frying
- Chopped cilantro, for garnish
Seasoning
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 tsp. cumin powder
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- Salt and pepper to taste
- 3 Tbsp. oil
- Lee Kum Kee Cilantro Lime Flavored Sriracha Sauce, for drizzling
Made with
Lee Kum Kee products
How to make it
-
Heat oil in a skillet over medium heat. Add onion and Lee Kum Kee Minced Garlic, cook for 2-3 minutes. Add ground beef and cook for 5 minutes or until browned, breaking it apart with a wooden utensil.
-
Stir in potato, tomato, bell pepper, cumin, smoked paprika, chili powder, salt, pepper, and water. Cover and cook for 8-10 minutes, stirring occasionally, until potatoes are tender and most of the liquid has evaporated. Remove from heat and let cool.
-
In a large bowl, stir together warm water and salt. Slowly add cornmeal while mixing until a soft dough forms. Divide the dough into 12 equal balls. Place one dough ball between parchment paper and flatten into a 4-5 inch circle. Add 1-2 Tbsp of filling to the center and fold dough over into a half moon shape. Firmly press the edges to seal, and use a fork to crimp edges.
-
Heat 1–2 inches of neutral oil in a deep skillet or pot to 350°F. Fry empanadas in batches for 3–4 minutes per side until golden brown and crisp. Transfer to paper towels to drain.
-
Arrange empanadas on a serving platter. Drizzle with Lee Kum Kee Cilantro Lime Flavored Sriracha Sauce, garnish with chopped cilantro and serve with lime wedges.
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