11 Savory Colombian Empanada Filling Recipes That Make Snacking Exciting

I’m always drawn to the vibrant, diverse flavors of Colombian cuisine, especially when it comes to empanadas. These delightful little pockets can be filled with almost anything, making them perfect for any occasion. Whether you’re craving something classic like beef or feeling adventurous with quinoa and roasted veggies, there’s a filling for everyone. Let’s explore these 11 savory options that will surely elevate your snacking game.

Classic Beef Empanada Filling

The classic beef empanada filling is a delightful mixture that embodies the rich flavors of Colombian cuisine. This savory filling combines ground beef with aromatic spices, vegetables, and herbs, creating a hearty and satisfying filling for empanadas.

Often enjoyed as a snack or appetizer, these empanadas are perfect for gatherings, parties, or a cozy family meal. They’re typically served with aji sauce or a fresh salad, making them a versatile dish suitable for any occasion.

Making the filling is a straightforward process that allows you to customize the flavors to your liking. The key to a great empanada filling lies in the balance of spices and the cooking technique, which helps intensify the flavors.

Once you have prepared the filling, it can be used to stuff empanada dough, which can then be baked or fried to golden perfection. Let’s explore the recipe and create this delicious classic beef empanada filling that will surely impress your family and friends.

Ingredients (Serves 4-6 people)

• 1 pound ground beef
• 1 medium onion, finely chopped
• 1 medium bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup fresh cilantro, chopped
• 2 tablespoons vegetable oil
• ½ cup beef broth (optional, for moisture)

Cooking Instructions

1. Sauté the Vegetables: In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and bell pepper. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent. This step adds a base of flavor to the filling.
2. Add Garlic and Tomato: Stir in the minced garlic and chopped tomato. Cook for an additional 2-3 minutes until the tomato has softened and released its juices. The garlic adds aromatic depth, while the tomato introduces moisture.
3. Cook the Beef: Increase the heat to medium-high and add the ground beef to the skillet. Break it apart with a spatula and cook until browned, about 7-10 minutes. Confirm the beef is fully cooked and no pink remains. This step is essential for developing rich flavors in the filling.
4. Season the Mixture: Once the beef is browned, add the ground cumin, paprika, salt, and black pepper to the skillet. Stir well to combine and cook for another 2 minutes. The spices will enhance the overall flavor profile of the filling.
5. Add Fresh Herbs: Remove the skillet from heat and stir in the chopped cilantro. If the mixture seems dry, you can add a splash of beef broth to moisten it. This step adds freshness to the filling and balances the richness of the beef.
6. Cool Before Filling: Allow the filling to cool to room temperature before using it to fill empanada dough. This guarantees that the dough doesn’t become soggy and helps maintain a crisp texture after cooking.

Extra Tips

When preparing your classic beef empanada filling, feel free to adjust the spices and ingredients to suit your taste. Adding diced potatoes or olives can provide additional texture and flavor.

Always confirm that the filling is cooled before assembling your empanadas to prevent the dough from becoming too soft. If you have leftover filling, it can be stored in the refrigerator for up to three days or frozen for later use, making it a convenient option for quick meals. Enjoy your delicious homemade empanadas!

Spicy Chicken Empanada Filling

Spicy Chicken Empanada Filling is a delicious and zesty filling that brings a burst of flavor to the traditional Colombian empanada. This filling combines tender chicken, aromatic spices, and a touch of heat, creating a mouthwatering experience that’s perfect for gatherings or a cozy family meal.

The beauty of this recipe lies in its versatility; you can adjust the spice levels to suit your taste and even experiment with additional ingredients to personalize your empanadas.

Making Spicy Chicken Empanada Filling is relatively straightforward, and the result is sure to impress. You’ll start by cooking the chicken until it’s tender and easy to shred, then mix it with a blend of spices, onions, and peppers. This filling isn’t only flavorful but also pairs wonderfully with the crispy, golden exterior of the empanada dough.

Once you’ve prepared the filling, you can use it to stuff your empanadas and bake or fry them to perfection.

Ingredients (Serves 4-6)

• 2 cups cooked, shredded chicken
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon chili powder (adjust to taste)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup fresh cilantro, chopped
• 1 tablespoon lime juice

Cooking Instructions

1. Prepare the Chicken: If you don’t have pre-cooked chicken, you can boil or bake chicken breasts until fully cooked. Allow them to cool slightly, then shred using two forks to create bite-sized pieces. Set aside.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5-7 minutes or until the vegetables are softened and the onion is translucent.
3. Add Garlic and Spices: Once the vegetables are ready, add the minced garlic to the skillet. Cook for another minute until fragrant. Then, stir in the ground cumin, paprika, chili powder, salt, and black pepper. Cook for an additional minute to toast the spices and enhance their flavors.
4. Combine Chicken and Seasoning: Add the shredded chicken to the skillet. Mix well to combine all the ingredients, ensuring the chicken is coated with the spices and vegetables. Pour in the lime juice and toss in the fresh cilantro, stirring everything together.
5. Taste and Adjust: Taste the filling and adjust the seasoning as needed. If you prefer more heat, you can add extra chili powder or even some chopped jalapeños for an added kick. Remove from heat and let the filling cool slightly before using it to stuff your empanadas.

Extra Tips

When making Spicy Chicken Empanada Filling, consider preparing the filling ahead of time, as it can be stored in the refrigerator for up to three days. This not only allows the flavors to meld but also makes it convenient when you’re ready to assemble your empanadas.

Additionally, feel free to experiment by adding other ingredients such as corn, diced tomatoes, or cheese to the filling for extra flavor and texture.

Finally, remember that the cooking method for the empanadas—whether baked or fried—can greatly affect the overall taste and texture, so choose the one that best suits your preference. Enjoy your delicious empanadas!

Cheese and Spinach Empanada Filling

Colombian empanadas are a delightful treat, and the cheese and spinach filling is a classic that never goes out of style. This filling is rich, creamy, and packed with flavor, making it the perfect choice for those looking to enjoy a savory snack or appetizer. The combination of cheese and fresh spinach creates a deliciously gooey filling that pairs beautifully with the crispy outer shell of the empanada.

Making cheese and spinach empanadas isn’t only easy but also allows for creativity. You can experiment with different types of cheese, such as queso fresco, mozzarella, or even feta, to give your filling a unique twist. Whether you’re serving them at a party or enjoying them as a cozy snack at home, these empanadas are sure to impress everyone at the table.

Ingredients (Serves 4-6)

• 2 cups fresh spinach, chopped
• 1 cup cheese (queso fresco, mozzarella, or your choice), crumbled or shredded
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 package of empanada dough (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Cooking Instructions

1. Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
2. Cook the Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. If there’s excess moisture, let it cook for a minute longer to evaporate the water.
3. Mix the Filling: Remove the skillet from heat and allow the mixture to cool slightly. In a mixing bowl, combine the sautéed spinach and onion with the cheese, salt, black pepper, and red pepper flakes (if using). Mix well until all ingredients are evenly incorporated.
4. Prepare the Dough: If using store-bought empanada dough, lay out the rounds on a clean surface. If making homemade dough, roll it out to about 1/8 inch thick and cut into circles.
5. Fill the Empanadas: Place about 1-2 tablespoons of the cheese and spinach filling in the center of each dough circle. Be careful not to overfill them. Fold the dough over to create a half-moon shape and press the edges together to seal. You can crimp the edges with a fork for a decorative touch.
6. Bake or Fry: Preheat your oven to 375°F (190°C) if baking. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish. Bake for 20-25 minutes or until golden brown. If frying, heat oil in a deep skillet and fry the empanadas until they’re golden and crispy, about 3-4 minutes per side.
7. Serve: Allow the empanadas to cool slightly before serving. Enjoy them warm as is, or with your favorite dipping sauce!

Extra Tips

When making cheese and spinach empanadas, be sure to drain any excess moisture from the spinach after cooking to prevent soggy empanadas. You can also add other ingredients, such as diced tomatoes or herbs like cilantro, to enhance the flavor.

If you’re making a large batch, consider freezing the uncooked empanadas; they can be baked or fried straight from the freezer, making them a convenient snack for later!

Potato and Chorizo Empanada Filling

Potato and Chorizo Empanadas are a delightful Colombian treat that combine the creamy texture of potatoes with the spicy, smoky flavors of chorizo. This filling isn’t only delicious but also versatile, making it perfect for any occasion, whether it’s a family gathering, a party, or just a cozy dinner at home.

The combination of soft potatoes and savory chorizo wrapped in a crisp empanada shell creates a mouthwatering bite that’s sure to please everyone.

In this recipe, we’ll guide you through the process of creating a savory filling that’s rich in flavor and easy to prepare. By following these steps, you’ll learn how to make the perfect Potato and Chorizo Empanada Filling that will elevate your homemade empanadas to a whole new level.

Get ready to impress your friends and family with this Colombian classic!

Ingredients (serving size: 4-6 people)

• 2 large potatoes, peeled and diced
• 1 cup chorizo, casing removed and crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Cook the Potatoes: In a large pot, add the diced potatoes and cover with water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes. Once cooked, drain the potatoes and set aside to cool slightly.
2. Sauté the Chorizo: In a large skillet over medium heat, add the olive oil. Once hot, add the crumbled chorizo and cook, stirring occasionally, for about 5-7 minutes until browned. This will help release the flavorful oils from the chorizo.
3. Add the Aromatics: To the skillet with the chorizo, add the chopped onion and minced garlic. Sauté for an additional 3-4 minutes until the onion becomes translucent and fragrant. This step adds depth to the filling.
4. Combine Ingredients: Once the onions and garlic are ready, add the cooked potatoes to the skillet. Use a fork to mash the potatoes slightly while mixing them with the chorizo, onion, and garlic. Season with cumin, paprika, salt, and pepper to taste. Stir well to combine all the ingredients.
5. Cool the Filling: Remove the skillet from heat and allow the filling to cool before using it to fill your empanada dough. This is essential; filling should be at room temperature to prevent the dough from becoming soggy.
6. Assemble Empanadas: Take your empanada dough, spoon a generous amount of the potato and chorizo filling into the center of each circle, and fold the dough over to create a half-moon shape. Seal the edges with a fork or by pinching them together to prevent any filling from escaping during cooking.

Extra Tips

When preparing Potato and Chorizo Empanadas, feel free to adjust the spice level by choosing a mild or hot chorizo according to your preference.

You can also experiment with adding other ingredients like cheese, jalapeños, or even beans to the filling for added flavor and texture.

Make sure to properly seal the empanadas to avoid any leakage during cooking. If you have leftover filling, it can be stored in the refrigerator for a few days or frozen for future use, making it a convenient option for quick snacks or meals.

Black Bean and Cheese Empanada Filling

Empanadas are a beloved dish in Colombian cuisine, known for their flaky crusts and diverse fillings. One of the most popular and delicious variations is the Black Bean and Cheese Empanada Filling. This filling is a delightful blend of savory black beans, melted cheese, and spices, making it a satisfying option for both vegetarians and meat-lovers alike.

Whether served as an appetizer, snack, or main dish, these empanadas are sure to please a crowd with their rich flavors and crispy texture.

Creating the perfect Black Bean and Cheese Empanada Filling is a simple yet rewarding process. The key to a great filling is to use high-quality ingredients and to balance the flavors. The combination of creamy cheese with the earthy taste of black beans, seasoned to perfection, results in a filling that’s both hearty and delightful.

When paired with a crispy empanada dough and served with a side of salsa or guacamole, these empanadas become a feast for the senses.

Ingredients (Serves 4-6 People):

• 1 can (15 oz) of black beans, drained and rinsed
• 1 cup of shredded cheese (such as mozzarella or queso blanco)
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• 1 tablespoon of olive oil
• Salt and pepper to taste
• 1 package of empanada dough discs (store-bought or homemade)
• Cooking oil for frying

Cooking Instructions:

1. Prepare the Filling: In a medium-sized skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the Black Beans: Add the drained and rinsed black beans to the skillet, followed by the cumin, chili powder, salt, and pepper.
4. Gently mash some of the beans with a fork to create a creamy consistency while leaving some whole for texture. Cook for about 5-7 minutes, allowing the flavors to meld together.
5. Incorporate the Cheese: Remove the skillet from heat and stir in the shredded cheese until it melts and combines with the black bean mixture.
6. Taste and adjust the seasoning if necessary, then let the filling cool for a few minutes.
7. Assemble the Empanadas: Take an empanada dough disc and place a generous spoonful of the black bean and cheese filling in the center.
8. Fold the disc over to create a half-moon shape, and press the edges together to seal. You can crimp the edges with a fork or pinch them with your fingers for a decorative touch.
9. Fry the Empanadas: In a deep skillet or frying pan, heat enough cooking oil to submerge the empanadas over medium-high heat.
10. Once the oil is hot, carefully add the empanadas in batches, avoiding overcrowding. Fry for about 3-4 minutes on each side or until they’re golden brown and crispy.
11. Remove them from the oil and place them on paper towels to drain any excess oil.
12. Serve: Enjoy the empanadas warm, paired with your favorite dipping sauce such as salsa, guacamole, or sour cream.

Extra Tips:

For an extra kick, consider adding finely chopped jalapeños to the filling for a spicy twist.

You can also experiment with different types of cheese to find your perfect flavor combination. If you prefer baking over frying, brush the assembled empanadas with an egg wash and bake them in a preheated oven at 400°F (200°C) for about 20 minutes, or until they’re golden brown.

Additionally, making the filling ahead of time can save you preparation time when you’re ready to assemble and cook the empanadas.

Shrimp and Avocado Empanada Filling

Shrimp and Avocado Empanada Filling is a delightful combination of ocean-fresh shrimp and creamy avocado, all wrapped in a golden, flaky pastry. This dish is a popular choice in Colombian cuisine, providing a perfect balance of flavors and textures. The sweetness of the shrimp pairs beautifully with the richness of the avocado, while spices and herbs add depth.

These empanadas make for an excellent appetizer or a light meal, perfect for gatherings or family dinners. Making this filling is straightforward and rewarding. You’ll be amazed at how quickly these empanadas come together, especially when you use pre-made dough. The key is to guarantee that the shrimp are cooked just right and that the avocado is ripe and creamy.

With a little bit of preparation, you can serve these delicious empanadas hot and fresh, leaving your guests craving more.

Ingredients (Serves 4-6 people):

• 1 pound shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon lime juice
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 package of empanada dough (store-bought or homemade)
• Fresh cilantro, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Shrimp: In a medium-sized skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.

Next, add the shrimp to the skillet. Cook for about 4-5 minutes or until the shrimp turn pink and opaque. Stir occasionally to guarantee even cooking.

2. Season the Mixture: Once the shrimp are cooked, add the cumin, paprika, salt, and pepper to the skillet. Stir well to combine the spices with the shrimp and onion mixture. Cook for an additional minute to allow the flavors to meld, then remove from heat and let it cool slightly.

3. Mix in the Avocado: In a large mixing bowl, combine the diced avocado with the cooked shrimp mixture. Drizzle the lime juice over the top and gently toss to combine, being careful not to mash the avocado too much.

Taste and adjust seasoning if necessary.

4. Assemble the Empanadas: Take a disc of empanada dough and place a spoonful of the shrimp and avocado filling in the center. Fold the dough over to create a half-moon shape. Press the edges together firmly to seal, and use a fork to crimp the edges for extra security.

Repeat this process with the remaining dough and filling.

5. Cook the Empanadas: In a deep skillet or frying pan, heat oil over medium heat. Once hot, carefully add the empanadas in batches. Fry for about 3-4 minutes on each side until they’re golden brown and crispy.

Remove from the oil and place on paper towels to drain any excess oil.

Extra Tips:

When making Shrimp and Avocado Empanada Filling, guarantee your shrimp are fresh for the best flavor. Avoid overcooking the shrimp, as they can become tough and rubbery.

If you prefer a healthier option, consider baking the empanadas instead of frying them. Simply brush them with a bit of oil and place them in a preheated oven at 375°F (190°C) for about 20 minutes or until golden brown.

If you’re in a pinch, feel free to use store-bought guacamole instead of fresh avocados, but always taste and adjust the seasoning accordingly!

Vegetable Medley Empanada Filling

Colombian empanadas are a delicious and versatile dish filled with a variety of ingredients, and one of the most delightful fillings is the Vegetable Medley. This filling offers a colorful combination of fresh vegetables that not only adds flavor but also provides a healthy option for those looking to enjoy a meatless meal. The medley typically includes a mix of bell peppers, onions, garlic, and seasonal vegetables, all seasoned to perfection.

With a crispy outer shell and a savory filling, these empanadas are perfect for any occasion, from family gatherings to casual snacks.

Making Vegetable Medley Empanada Filling is straightforward and can be a fun activity to do with family or friends. The filling can be prepared in advance, allowing you to assemble the empanadas whenever you’re ready to cook. This recipe serves 4-6 people and can be easily doubled or halved depending on your needs.

Enjoy the vibrant flavors of this fresh vegetable filling and impress your guests with your culinary skills!

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 medium zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped (optional)
• 1 tablespoon lime juice (optional)

Cooking Instructions:

1. Heat the Oil: In a large skillet, heat the olive oil over medium heat. This will create a base for your vegetables to sauté and develop flavor.
2. Sauté Onions and Garlic: Add the chopped onion to the skillet and sauté for about 2-3 minutes until the onion becomes translucent. Then, add the minced garlic and cook for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
3. Add Bell Peppers: Stir in the diced red and yellow bell peppers. Cook for about 4-5 minutes, stirring occasionally until they soften. The vibrant colors of the peppers will start to brighten the dish.
4. Incorporate Zucchini and Corn: Next, add the diced zucchini and corn kernels to the skillet. Mix well and allow the vegetables to sauté for another 5-7 minutes, until they’re tender but still slightly crisp.
5. Season the Filling: Sprinkle in the ground cumin, paprika, salt, and pepper. Stir everything together and let it cook for an additional 2 minutes to allow the spices to infuse into the vegetables. If using, add the chopped cilantro and lime juice for an extra burst of flavor.
6. Cool the Filling: Once the mixture is cooked, remove the skillet from the heat and let the filling cool slightly before using it in your empanadas. This will help prevent the dough from becoming soggy.

Extra Tips:

When preparing the Vegetable Medley Empanada Filling, feel free to customize it with your favorite vegetables or any seasonal produce you have on hand.

For added flavor, you might consider incorporating spices like chili powder or oregano. If you want more texture, consider adding cooked black beans or lentils to the filling.

Always make sure that the filling has cooled before adding it to the empanada dough to maintain the integrity of the pastry. Enjoy your cooking experience!

Mushroom and Cheese Empanada Filling

Mushroom and cheese empanadas are a delightful twist on traditional Colombian empanadas, combining the earthiness of mushrooms with the creamy richness of cheese. These tasty pastries make for an excellent appetizer or a satisfying snack, perfect for gatherings or family dinners. The combination of savory mushrooms and melted cheese encased in a crispy dough is sure to captivate anyone who takes a bite.

This filling can be easily customized based on your preferences, allowing you to add herbs or spices to enhance the flavor profile. Whether you choose to use fresh, sautéed mushrooms or a blend of different cheeses, the result will be a deliciously satisfying empanada that embodies the essence of Colombian cuisine.

Ingredients (Serves 4-6 people)

• 2 cups of fresh mushrooms, chopped (such as cremini or button)
• 1 cup of shredded cheese (mozzarella or a Colombian cheese like queso fresco)
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/2 teaspoon of paprika (optional)
• 1 tablespoon of fresh parsley, chopped (optional)
• Empanada dough (store-bought or homemade, enough for 12-15 empanadas)

Cooking Instructions

1. Prepare the Ingredients: Start by cleaning and chopping the mushrooms into small pieces. Finely chop the onion and mince the garlic. Having all your ingredients prepared will make the cooking process smoother.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they turn translucent. Then, add the minced garlic and cook for an additional minute, making sure it doesn’t burn.
3. Cook the Mushrooms: Add the chopped mushrooms to the skillet with the sautéed onions and garlic. Sprinkle in the salt, pepper, and paprika (if using). Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are softened and have released their moisture. Remove from heat and allow the mixture to cool slightly.
4. Combine with Cheese: Once the mushroom mixture has cooled, stir in the shredded cheese and chopped parsley (if using). Mix thoroughly until the cheese is evenly distributed throughout the mushroom filling.
5. Assemble the Empanadas: Take a piece of empanada dough and place about a tablespoon of the mushroom and cheese filling in the center. Fold the dough over to create a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges for a decorative touch and to guarantee they’re well-sealed.
6. Cook the Empanadas: You can either bake or fry the empanadas. To bake, preheat the oven to 375°F (190°C) and place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a little olive oil and bake for 20-25 minutes or until golden brown. To fry, heat oil in a deep skillet and fry the empanadas in batches until they’re golden and crispy, about 3-4 minutes per side.

Extra Tips

When making mushroom and cheese empanadas, it’s important to ascertain that the mushroom filling isn’t too wet, as excess moisture can make the dough soggy. You can achieve this by allowing the cooked mushroom mixture to cool and drain any excess liquid before filling the empanadas.

Additionally, feel free to experiment with different types of cheese or even add other ingredients like spinach or jalapeños for added flavor and texture. Enjoy your culinary adventure!

Pulled Pork Empanada Filling

Pulled pork empanadas are a delightful twist on the classic Colombian dish, offering a savory and hearty filling that’s perfect for gatherings or a delicious family meal. The combination of tender, flavorful pulled pork with spices creates a rich filling that’s complemented by the flaky, golden crust of the empanada.

Whether you’re serving them as appetizers, snacks, or a main course, these empanadas will surely be a hit.

To make the pulled pork filling, you’ll need to start with a well-seasoned pork shoulder, which is slow-cooked until it’s fork-tender. Once shredded, it can be mixed with onions, garlic, and spices to enhance the flavor profile.

With the right balance of seasonings, these empanadas will bring the vibrant taste of Colombian cuisine right into your home. Let’s explore the ingredients and instructions!

Ingredients for Pulled Pork Empanada Filling (Serves 4-6):

• 2 pounds pork shoulder
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup chicken broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• 1 package of empanada dough (about 20 discs)
• 1 egg (for egg wash)

Cooking Instructions:

1. Prepare the Pulled Pork: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the pork shoulder with salt, pepper, cumin, and smoked paprika. Brown the pork on all sides for about 5-7 minutes, then remove it from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
3. Cook the Pork: Return the browned pork shoulder to the pot. Add the chicken broth, apple cider vinegar, and brown sugar. Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook for about 2-3 hours, or until the pork is tender and easily shreds with a fork.
4. Shred the Pork: Once cooked, remove the pork from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded pork to the pot and mix it with the remaining liquid and aromatics to absorb all the flavors. Let it simmer for an additional 10 minutes to blend the flavors.
5. Assemble the Empanadas: Preheat your oven to 400°F (200°C). Take a disc of empanada dough and place a spoonful of the pulled pork filling in the center. Fold the dough over to create a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
6. Bake the Empanadas: Place the filled empanadas on a baking sheet lined with parchment paper. Beat the egg and brush it over the tops of the empanadas for a golden finish. Bake in the preheated oven for 20-25 minutes or until they’re golden brown.

Extra Tips: When making pulled pork empanadas, you can customize the filling by adding diced jalapeños or chopped cilantro for added flavor.

Additionally, feel free to make the pulled pork a day in advance; letting it sit overnight will enhance the flavor even more. If you prefer a spicier kick, consider mixing in some hot sauce or cayenne pepper to the filling before assembling the empanadas.

Enjoy your delicious Colombian treat!

Quinoa and Roasted Veggie Empanada Filling

The Quinoa and Roasted Veggie Empanada Filling is a delightful and nutritious option for those looking to enjoy a Colombian classic with a twist. This filling combines the wholesome goodness of quinoa with a medley of roasted vegetables, creating a vibrant and flavorful experience that will please both vegetarians and meat-lovers alike. The nuttiness of quinoa pairs beautifully with the sweetness of roasted bell peppers and the earthiness of zucchini, making each bite a burst of flavor.

Preparing this filling isn’t only simple but also customizable; you can add your favorite vegetables or spices to make it your own. Once you master this filling, you can use it in various dishes beyond empanadas, such as tacos, burritos, or even served over a fresh salad. It’s a versatile recipe that’s perfect for gatherings or a cozy family dinner.

Ingredients (Serves 4-6):

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 red onion, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This will prepare the oven for roasting the vegetables, guaranteeing they become tender and slightly caramelized.
2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the liquid. Remove the saucepan from heat and let it sit covered for an additional 5 minutes, then fluff with a fork.
3. Prepare the Vegetables: While the quinoa is cooking, prepare your vegetables. In a large mixing bowl, combine the diced red bell pepper, yellow bell pepper, zucchini, and red onion. Drizzle the olive oil over the vegetables, sprinkle with garlic powder, cumin, salt, and pepper. Toss everything together until the vegetables are evenly coated.
4. Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even cooking.
5. Combine the Filling: Once both the quinoa and roasted vegetables are ready, combine them in a large bowl. Add in the fresh parsley if using, and mix well to make sure all ingredients are evenly distributed. Taste and adjust the seasoning if necessary.
6. Cool and Use: Allow the mixture to cool slightly before using it as a filling for your empanadas. This will make it easier to handle and prevent the dough from getting soggy.

Extra Tips:

When making the Quinoa and Roasted Veggie Empanada Filling, feel free to get creative with your vegetable choices! You can substitute or add ingredients such as corn, mushrooms, or spinach for added texture and flavor.

Additionally, if you like a bit of heat, consider adding some diced jalapeños or a sprinkle of cayenne pepper. For a richer taste, a squeeze of lime or a dash of soy sauce can enhance the overall flavor profile.

This filling can also be made ahead of time and stored in the refrigerator for up to three days, making it a convenient option for meal prep!

Sweet Plantain and Cheese Empanada Filling

Sweet Plantain and Cheese Empanada Filling is a delightful combination that perfectly balances sweet and savory flavors, making it an irresistible filling for empanadas. The creamy texture of the cheese pairs beautifully with the caramelized sweetness of ripe plantains, creating a filling that’s both comforting and satisfying. This recipe captures the essence of Colombian cuisine, where empanadas are a beloved snack or meal option enjoyed by many.

In addition to being delicious, this filling is quite simple to prepare, making it an excellent choice for a family gathering or a casual get-together with friends. The filling can be made ahead of time and stored in the refrigerator until you’re ready to assemble your empanadas. When cooked, the empanadas can be baked or fried, depending on your preference, resulting in a golden, crispy exterior that encases the flavorful filling.

Ingredients (serving size: 4-6 people)

• 2 ripe plantains
• 1 cup of fresh cheese (such as queso fresco or mozzarella), crumbled
• 2 tablespoons of butter
• 1 tablespoon of sugar
• ½ teaspoon of salt
• ½ teaspoon of ground black pepper
• Empanada dough (store-bought or homemade, enough for 12-15 empanadas)
• Oil for frying (if frying)

Cooking Instructions

1. Prepare the Plantains: Peel the ripe plantains and cut them into 1-inch thick slices. This will help them cook evenly and become soft and sweet when sautéed.
2. Cook the Plantains: In a large skillet, melt the butter over medium heat. Add the sliced plantains and sprinkle with sugar. Cook them for about 4-5 minutes on each side until they’re golden brown and caramelized. Make sure to turn them gently to avoid breaking.
3. Mash the Plantains: Once the plantains are cooked, remove them from the skillet and place them in a mixing bowl. Use a fork or a potato masher to mash them until they reach a smooth consistency, but still have some small chunks for texture.
4. Combine with Cheese: Add the crumbled cheese, salt, and black pepper to the mashed plantains. Mix everything well until the cheese is evenly distributed throughout the filling. Taste and adjust the seasoning if needed.
5. Assemble the Empanadas: Take a piece of empanada dough and place about a tablespoon of the sweet plantain and cheese filling in the center. Fold the dough over to create a half-moon shape and seal the edges by pressing them together, then crimping with a fork to make certain they’re well sealed.
6. Cook the Empanadas: If frying, heat oil in a deep pan to 350°F (175°C) and fry the empanadas in batches until they’re golden brown and crispy, about 3-4 minutes per side. Alternatively, you can bake the empanadas on a baking sheet at 375°F (190°C) for about 20 minutes or until golden, brushing them with a bit of oil for a crispier texture.

Extra Tips

For the best results, choose very ripe plantains, as they’ll provide the sweetest flavor. You can also experiment with different types of cheese for varied taste; creamy cheeses can add richness, while firmer cheeses can provide a different texture.

If you’re making the empanadas ahead of time, consider freezing them before cooking. This way, you can cook them straight from the freezer for a quick snack or appetizer. Additionally, serve the empanadas with a spicy salsa or aji sauce for an extra kick of flavor!