Empanadas de Pipián (Colombian Empanadas with Potato and Peanuts)

Ingredients (18)

For the dough:

  • 1 cup P.A.N Pre-Cooked White Cornmeal
  • 1 cup warm water
  • 1 teaspoon vegetable oil

For the spice blend:

  • 1 teaspoon salt
  • ¼ teaspoon ground achiote
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder

For the filling:

  • 2 tablespoons olive oil
  • 2 large potatoes, peeled and diced
  • 1/2 cup roasted peanuts, finely chopped
  • Salt and pepper
  • ¼ cup chopped tomatoes
  • ¼ cup chopped scallions
  • ⅔ cup chopped bell pepper
  • 1 garlic clove, minced
  • 1 ½ cups water
  • Vegetable oil for frying
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Nutritional Information
  • Calories287
  • Fat20.43g
  • Saturated fat1.72g
  • Trans fat0.11g
  • Carbs23.39g
  • Fiber2.79g
  • Sugar1.47g
  • Protein3.97g
  • Cholesterol0mg
  • Sodium375.5mg
  • Nutritional Analysis per serving (12 servings) Powered by

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Empanadas de Pipián (Colombian Empanadas with Potato and Peanuts)

These crunchy, golden Colombian empanadas with potatoes and peanuts are a delicious dish that everyone can enjoy (including vegans). An easy spice blend in the dough not only adds extra flavor, but a gorgeous color too. See a video demo of the empanada making process for pointers—it’s much easier than you might think! And read more about the origins of this dish if you’re curious where they came from.

Serve these fried pockets of deliciousness with your favorite hot sauce, or hogao (which also goes great with cheese arepas).

Shopping List: You’ll need P.A.N Pre-Cooked White Cornmeal to make the dough, and the spice blend is made from ground achiote, turmeric, onion powder, and garlic powder.

Special Equipment: You’ll need a large, deep, heavy-bottomed pot like a Dutch oven and a candy or deep-fat frying thermometer to make sure your oil is at the right temperature.

See our beginner’s guide to deep-frying if it’s your first time.

  • What to buy

    Lodge 6-Quart Enameled Cast Iron Dutch Oven, $89.39 from Amazon

    Dutch ovens are great for frying, among many other cooking methods.

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Make the filling:
  1. 1Heat the olive oil in a medium pan over medium heat.
  2. 2Cook the scallions, bell peppers, and tomatoes, stirring frequently for 3-4 minutes.
  3. 3Add the garlic and cook for 1-2 minutes, stirring frequently.
  4. 4Add the potatoes, season with salt and pepper, and cook for 3-4 minutes, stirring frequently.
  5. 5Add water, turn heat down to medium-low, and let cook, covered, for 15 minutes.
  6. 6After 15 minutes the liquid should be absorbed, and you should be able to easily mash the potatoes with a wooden spoon.
  7. 7Add peanuts and stir until well combined.
  8. 8Set aside to cool.

Make the dough:

  1. 1Add the pre-cooked cornmeal, warm water, vegetable oil, and spice blend to a medium bowl. Stir to combine.
  2. 2Using your hands, knead gently until you have a uniform and smooth ball of dough.
  3. 3Set aside.

Make the empanadas:

  1. 1Break off small portions of the dough, about 1 ½ tablespoons each, and form each portion into a ball by rolling between the palms of your hands.
  2. 2Cut a piece of plastic wrap or a plastic bag, place the ball of dough over the plastic, and roll out or press until you have a uniform thin disc.
  3. 3Place about ½ tablespoon of filling in the center of the disc.
  4. 4Using the plastic underneath, fold the dough over to enclose the filling, forming a half moon.
  5. 5Remove excess dough by making a clean cut using a small bowl or cup. (See the video link in recipe description for a visual demo.)
  6. 6Set formed empanadas aside until your oil is ready for frying.
  7. 7Fill a medium large pot with vegetable oil and heat over medium heat to 360°F.
  8. 8Carefully place 2-3 empanadas at a time in the heated oil and fry for about 2-3 minutes until golden on all sides.
  9. 9Carefully transfer the empanadas to a plate lined with paper towels and remove excess oil.
  10. 10Serve with your favorite hot sauce, or hogao sauce. Enjoy!

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