Colombian Beef and Pork Empanadas (2024)

FAQs

What is the difference between empanada and Colombian empanada? ›

In sharp contrast to their wheat-based primos argentinos, Colombian empanadas use corn as a base for the dough. These tasty treats are usually fried, making them crispier. The filling here, whether it be beef, pork, or chicken is usually shredded.

These typical Colombian-style empanadas are tasty turnovers made with savory yellow corn dough stuffed with seasoned pork and beef mixed with cooked potatoes. The meat filling is typically made with cooked and shredded beef and pork, but here, we use ground meat to cut down in cooking time with similar tasty results.

Argentina has become world-famous for their empanadas which are widely available in Buenos Aires and across the country as fast-food options and restaurant staples. As with many recipes, that of empanadas was shared through generations and carried to many other nations.

What Can You Substitute for Empanada Dough? If you're looking for a shortcut, store-bought pie dough can be used to make empanadas. You may need to roll the dough out slightly thinner—it will produce a flakier result than typical empanada dough and is better for baking than frying.

For instance, Americans call them meat pies, and Jamaicans call them beef patties. At the same time, Indians call them samosas, and people in Latin America or Spain call them pastelillos or pastelitos.

While it's quite tasty, it isn't the healthiest meal you can consume. The great news is you can still get your empanada fix with all the flavor, but less calories, fat, and more nutrition with healthier versions.

Empanadas are a rich source of proteins. They are a perfect combination of carbs and proteins, which makes them ideal for muscle gain and tissue repair. Empanadas are also a rich source of vitamins. They have a moderate amount of Vitamin B-6, which is essential for immunity and reducing stress.

Argentine empanadas with beef, cheese, or chicken. Chilean empanadas with beef, cheese, or seafood. Mexican empanadas with spicy beef, potato, or pumpkin.

Empanadas are so versatile that they can be eaten at any time of day, as a snack or a meal, alone or with a condiment. They are a great grab-and-go food, and since empanadas are handheld, there's very little mess.

Chilean Empanadas de Pino are flavorful beef empanadas filled with unexpected ingredients like raisins, olives, and hard-boiled eggs.

What is the difference between Spanish empanadas and Mexican empanadas? ›

When the Spanish hit the New World in the 16th century they shared their empanada recipe with the Aztecs and Maya. The Spanish recipe was made with bread dough, the Mexican recipe with corn masa dough. This is where Mexican empanada history takes over. Each region in Mexico has their own version of the empanada.

In Spain, empanada usually refers to a large savory pie, typically filled with tuna, baked in a slab or a round and sliced to serve. The suffix, “illa” implies that something is small, so empanadillas are single serving and hand-held, like Latin American empanadas.

Pastel de massa tenra – This pastries (equivalent to the South American “empanadas”) are a typical dish of Portugal. The difference of this kind of pastry is in how it is done. The dough is made with flour, water, salt, lard and olive oil.