Colombian Empanadas
Porciones: 20
  • Dough:
  • 5 cups pre-cooked cornflour (I use one with an orange-ish tint)
  • 3 cups warm water
  • 2 tsp salt
  • Filling:
  • 2 cups of rice
  • 4 cups of water
  • 2 pre-cooked chicken breast
  • ½ cup peas
  • 3 potatoes
  • 1 chicken bouillon cube
  • Oil
  • Salt to taste
  1. Filling: In a pot on the stove, heat 1 tablespoon of oil and then add the rice. Remove. Add the water, peas, salt, and the chicken bouillon cube. Let dry and then place the lid. Cook at medium heat.
  2. In this case, I used pulled chicken breast, and then added it to the rice.
  3. In another pot, add water, salt, and potatoes. Let cook until they soften. Remove the water, peel the potatoes and then smoosh them as if you are making a pureé.
  4. Add the mashed potatoes to the chicken with rice and mix thoroughly.
  5. For the dough: In a bowl, add the cornflour, the warm water, and salt. Knead until dough is easy to manage.
  6. Make a ball of dough, roughly the size of your fist, cover with an oil-covered plastic to prevent sticking. Extend it with the help of a roller. It should turn out to look like a circle.
  7. Add the amount of filling you think is appropriate to the center of the dough circle (make sure it is not too little or too much. Too much filling can cause empanada to burst!). Unite the edges of the dough, making sure they stick well to prevent filling spills.
  8. Heat oil in a pan and fry the empanadas until they achieve a golden color.
  9. They are commonly accompanied by ají (a mix of cilantro, tomato, lime, vinegar, salt, and a tad of spiciness.)
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