Colombian-Style Empanadas

Colombian-Style Empanadas

  • Preparation 1 h 30 min
  • Cooking 45 min
  • Servings 1
  • Makes 12
  • Freezes Yes

There’s something soothing about the repetitive motion of folding these crescent-shaped pockets stuffed with seasoned meat. For the ultimate Zen kitchen experience, cue your rainy day playlist and let the music become your anthem for efficient empanada assembly.

Featured in RICARDO Magazine FALL 2017
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

  • Filling

  • Sauce

  • Dough

Preparation

  • Filling

  • Sauce

  • Dough

Note from Ricardo

Instant corn masa flour can be found in most supermarkets or Latin American grocery stores. It cannot be replaced by standard corn flour.

The dough is very sticky, so try using a plastic bag to help shape the empanadas. It’ll stop the corn masa mixture from clinging to your fingers.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Personal Note