Skip to main content
  • Empanadas Antioqueñas: Colombian Style

    Empanadas ready for frying at the 2011 Folklife Festival.
    Empanadas ready for frying at the 2011 Folklife Festival.

    Recipe by María Yolanda Franco García



    • 1 lb yellow hominy corn
    • 1/4  lb corn starch
    • 1 tbsp. salt
    • 1 tsp. sugar


    • ½ lb beef
    • 2 lbs potatoes
    • 1 red onion
    • 1/2  lb scallions
    • 3 tomatoes
    • 4 garlic cloves
    • 1 red bell pepper
    • Oil to fry



    1. Let corn soak in water for 30 minutes and then cook until the corn is soft.
    2. Remove the pot from the heat and let the corn cool.
    3. Grind the corn.
    4. Add the corn starch, salt, and sugar to the ground corn.
    5. Knead the dough until it is soft.
    María Yolanda fries the empanadas.
    María Yolanda fries the empanadas.


    1. Peel and cook potatoes for 30 minutes or until soft.
    2. Let them cool and mash the potatoes.
    3. Dice beef and place on skillet with 4 tbsp. of oil to fry.
    4. Let cool and then put it through a grinder or food processor.
    5. Finely dice vegetables and mix them with the mashed potatoes and ground meat.

    Putting it together:

    1. Take a walnut size amount of the dough and flatten to create a circle.
    2. Place a 1/2 teaspoon amount of the stuffing onto the dough.
    3. Fold the dough over to create a turnover.
    4. Firmly press down along the edges.
    5. Place on skillet and fry until golden brown.

    Carolina Restrepo is a program intern for the Columbia program at the 2011 Folklife Festival. 

  • Support the Folklife Festival, Smithsonian Folkways Recordings, sustainability projects, educational outreach, and more.