Pan-Fried Colombian Empanadas with Spiced Beef Filling

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Golden cornmeal empanadas filled with seasoned ground beef, fried to crispy perfection for a flavorful Latin American appetizer or snack. This Latin American recipe, ready in about 40 minutes, pairs pre-cooked cornmeal (masarepa), warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups pre-cooked cornmeal (masarepa)
• 2 1/2 cups warm water
• 1 teaspoon salt
• for frying, about 1 cup vegetable oil
• 1/2 pound ground beef
• 1/2 cup yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro

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Instructions

1. Step 1: Combine 2 cups pre-cooked cornmeal (masarepa), 1 teaspoon salt, and 2 1/2 cups warm water in a bowl. Knead by hand until a soft dough forms, about 3 minutes.
2. Step 2: In a skillet over medium heat, cook 1/2 pound ground beef with 1/2 cup finely chopped yellow onion and 2 minced garlic cloves, stirring often until the beef is browned and onions are translucent, about 6-7 minutes.
3. Step 3: Add 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the beef mixture, stirring to combine. Cook for 2 more minutes until fragrant and well seasoned. Remove from heat and stir in 2 tablespoons chopped fresh cilantro.
4. Step 4: Divide the dough into 8 equal balls and flatten each to 5-inch disks on a clean surface.
5. Step 5: Place about 2 tablespoons of the beef filling in the center of 4 disks, then cover each with another disk. Press the edges firmly to seal and crimp edges with a fork.
6. Step 6: Heat 1 cup vegetable oil in a deep skillet over medium-high heat until shimmering (about 350°F).
7. Step 7: Fry empanadas in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels and serve warm.