January 03, 2022

Colombian Empanada with Aji Sauce Recipe by Robyn Webb

Colombian Empanada

Colombian Empanada with Aji Sauce Recipe


  • 1 ½ cups precooked yellow cornmeal (this can be found in your market labeled Masarepa. The Goya brand sells it. You can even get it online)
  • 2 cups water
  • 1 Tbsp vegetable oil
  • ½ tsp salt


  • 2 cups peeled and diced white potatoes
  • 1 chicken bouillon cube
  • 1 Tbsp olive oil
  • ¼ cup chopped white onions
  • 1 cup chopped tomato
  • ½ tsp salt
  • ¼ cup chopped scallions
  • 1 garlic clove, minced
  • 2 Tbsp minced cilantro
  • 2 Tbsp minced red pepper
  • Black pepper
  • ½ pound ground pork
  • ½ pound ground beef

*Vegetable oil for frying*

  1. Prepare the dough: Place the cornmeal in a bowl and add the water, vegetable oil and salt. Form into a dough. Knead the dough for 2 minutes until smooth. Cover the ball of sough with plastic wrap and set aside for 20 minutes.
  2. Meanwhile, make the filling. Add the potatoes and chicken bouillon cube to a large saucepan. Cover with water. Bring to a boil and cook for 25 minutes until tender. Drain and gently mash the potatoes. 
  3. Heat the olive oil in a skillet. Add the onion and cook for 4-5 minutes. Add the tomatoes, scallions, garlic, bell pepper, cilantro, salt and pepper. Cook for 15 minutes.
  4. Add the pork and beef and cook for 10-15 minutes until the mixture looks dry.
  5. Transfer the beef and pork mixture to the bowl with the mashed potatoes and mix well.
  6. Break small portions of the dough, about 1 ½ Tbsp for each one and form each portion into a ball by rolling between the palms of your hands. 
  7. Place the dough balls between two pieces of plastic wrap and roll each out very thinly to form a circle. Remove the topo plastic and place 1 Tbsp of the filling in the center of each. 
  8. Using the plastic underneath, fold the dough over to enclose the filling forming a half circle. Seal the edges tight with the tines of a fork.
  9. Add 2 inches of vegetable oil to a large skillet. Heat to 350 degrees or until a small piece of bread or some garlic sizzles.
  10. Carefully add 3-4 empanadas at a time and fry for 2 minutes per side until golden.
  11. Drain on paper toweling and serve with aji sauce and lime on the side. 

Aji Sauce for your Colombian Empanada Recipe:

  • 1 seeded small hot pepper
  • ½ cup white vinegar
  • 1 tsp sugar
  • 1 Tbsp lime juice
  • 2 Tbsp vegetable oil
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped fresh parsley
  • ½ cup chopped scallions
  • ½ cup chopped tomato

In a blender, blend together the hot pepper and vinegar. Place the remaining ingredients into a bowl and add the hot pepper vinegar mixture. Refrigerate up to 10 days. 

Recipe Credit: Robyn Webb

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