Colombian Style Empanada Recipe

Name: Colombian Style Empanada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chicken, cut into small dice (leftovers); ½ cup potato, cooked, cut up into small dice; 1 small onion, chopped; ½ cup peas and carrots, cooked; ¼ cup tomatoes, diced (fresh or canned); 2 green onions, finely chopped; 1 garlic clove, minced; 1 teaspoon cilantro, minced; ¼ teaspoon ground cumin; 12 ounce sazon goya (1/2 packet); salt; 1 tablespoon olive oil, divided; canola oil or other oil (for frying)

Servings: persons

1 cup chicken, cut into small dice (leftovers)
½ cup potato, cooked, cut up into small dice
1 small onion, chopped
½ cup peas and carrots, cooked
¼ cup tomatoes, diced (fresh or canned)
2 green onions, finely chopped
1 garlic clove, minced
1 teaspoon cilantro, minced
¼ teaspoon ground cumin
12 ounce sazon goya (1/2 packet)
salt
1 tablespoon olive oil, divided
canola oil or other oil (for frying)

1
Heat 1 teaspoon olive oil in a small skillet.
2
Saute onion about 5 minutes.
3
Combine leftover chicken, leftover potato, peas and carrots, sauteed onion in a bowl.
4
Set aside.
5
Heat remaining oil in same skillet and saute tomato, garlic, green onion, cilantro, cumin, sazon, and salt until mushy.
6
Add to chicken mixture and stir to combine.
7
Place 1 tablespoon in the middle of an empanada disk.
8
Pinch to seal.
9
I start by bringing up the middle then pinching one side closed then moving on to the other side (you can add more filling if there is room, but they must be securely closed).
10
Heat at least 1 inch of oil in a clean skillet, or use a deep fryer, over medium high heat.
11
Cook empanadas until golden brown on each side, turning once.
12
Serve withing a couple of hours either hot or at room temperature.
13
As you eat you can drizzle filling with fresh lime juice, hot pepper sauce, or any piquant sauce.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup chicken, cut into small dice (leftovers), ½ cup potato, cooked, cut up into small dice, 1 small onion, chopped, ½ cup peas and carrots, cooked, and more.

Yes, Colombian Style Empanada falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Colombian Style Empanada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions