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Empanadas

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The Golden Crunch: Authentic Colombian Empanadas (Now Easier than Ever in Bulgaria!)

If there’s one snack that defines the vibrant streets of Medellín or Bogotá, it’s the Colombian Empanada. Unlike their baked Argentinian cousins, these are deep-fried to a glorious, sun-kissed gold. The secret? A crunchy precooked cornmeal crust and a savory filling of meat or vegetables.

For a long time, making these authentic treats in Bulgaria was a challenge, as the specific cornmeal required was hard to find. But that’s no longer the case! You can now easily purchase high-quality pre-cooked cornmeal, like Harina P.A.N. and Masarepa (especially the popular yellow variety perfect for empanadas), directly from candelaria-bulgaria.store. This makes the most crucial step of creating the perfect dough simple and accessible.

Here is your guide to bringing a true taste of the Andes to your Bulgarian kitchen.

The Foundation: Ingredients for the Perfect Masa (Dough)

This dough recipe will be the base for all three filling variations.

  • 2 cups pre-cooked cornmeal (Grab Harina P.A.N. or Masarepa from candelaria-bulgaria.store)
  • 2 ½ cups warm water
  • 1 tbsp vegetable oil
  • 1 tsp Sazón Goya (with Achiote) or 1 tsp achiote oil for that signature orange glow
  • ½ tsp salt

The Heart of the Empanada: Three Filling Variations

We’ve provided three incredible filling options: classic pork, savory veal, and a delicious vegetarian choice.

Option 1: Savory Veal Filling (Empanadas de Ternera)

  • 1 lb finely ground veal
  • 2 cups peeled and cubed russet potatoes (boiled until soft, then mashed)
  • 1 cup Hogao
  • ½ cup finely chopped red bell pepper
  • 1 beef bouillon cube
  • ½ tsp dried oregano
  • Salt and pepper to taste

Option 2: Classic Colombian Pork Filling

  • 1 lb ground pork
  • 2 cups peeled and cubed russet potatoes (boiled until soft, then mashed)
  • 1 cup Hogao (Colombian savory sauce: sautéed tomatoes, green onions, garlic, and cumin)
  • 1 beef or chicken bouillon cube
  • Salt and pepper to taste

Option 3: Flavorful Vegetarian Filling

  • 1 lb assorted mushrooms (e.g., cremini, shiitake), finely chopped
  • 2 cups peeled and cubed russet potatoes (boiled until soft, then mashed)
  • 1 cup Hogao
  • 1 cup cooked black beans, rinsed and drained
  • ½ cup sweet corn kernels (canned or frozen)
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Step-by-Step Instructions

Step 1: Prepare Your Chosen Filling

  1. For Pork/Veal: In a large skillet over medium heat, brown the ground meat completely. Drain excess fat.
  2. Add the hogao, bouillon cube (crumbled), and any extra spices (oregano for veal). Stir well and cook for 5-10 minutes until the flavors are combined.
  3. Add the mashed potatoes. Stir everything together until well-mixed and heated through. Taste and adjust seasoning with salt and pepper. Let the mixture cool completely before assembling.
  4. For Vegetarian: In a large skillet over medium heat, sauté the chopped mushrooms until they release their liquid and start to brown.
  5. Add the hogao, black beans, corn, and smoked paprika. Stir well and cook for 5 minutes.
  6. Add the mashed potatoes and stir until well-mixed and heated through. Taste and adjust seasoning. Let the mixture cool completely.

Step 2: Make the Masa (Dough)

  1. In a large bowl, combine the pre-cooked cornmeal (from candelaria-bulgaria.store), warm water, vegetable oil, Sazón (or achiote oil), and salt.
  2. Knead with your hands for 2-3 minutes, until the dough is smooth, pliable, and all ingredients are incorporated. It shouldn’t be too sticky. If it feels too dry, add a tiny bit more warm water; if too wet, add a sprinkle of cornmeal. Cover the bowl and let the dough rest for 15 minutes.

Step 3: Assemble the Empanadas

  1. Take a piece of the dough and roll it into a ball about the size of a golf ball (roughly 2 inches).
  2. Place the dough ball on a piece of plastic wrap or a tortilla press (lined with plastic). Flatten it into a thin disc, about 4-5 inches in diameter.
  3. Place a generous tablespoon (about 1-2 tbsp) of your cooled chosen filling in the center of the disc. Do not overfill!
  4. Carefully fold the plastic wrap in half to fold the dough over the filling, creating a half-moon shape.
  5. Use a small cup or a pastry cutter to trim the curved edge, sealing the empanada and giving it a clean finish. Gently remove the excess dough. Repeat until all dough/filling is used.

Step 4: Fry to Golden Perfection

  1. Heat about 3 inches of vegetable oil (like canola or sunflower) in a deep, heavy-bottomed pot or Dutch oven to 375°F (190°C).
  2. Carefully drop 2-3 empanadas at a time into the hot oil (do not overcrowd the pot!).
  3. Fry for 3-5 minutes, until they are deep golden brown and exceptionally crispy.
  4. Remove with a slotted spoon and drain on a plate lined with paper towels.

How to Serve (The Essential Colombian Way!)

The empanada experience isn’t complete without the dipping sauce. Serve these piping hot with:

  • Ají Casero: The essential Colombian hot sauce. Make it by blending fresh cilantro, jalapeños, white vinegar, lime juice, a little sugar, and salt.
  • Lime Wedges: A simple squeeze of fresh lime cuts through the richness and enhances all the flavors.