The Secret to Crunchy Empanadas: How to make Colombian/Venezuelan Empanadas
- La Tienda
- 1 day ago
- 2 min read
If there is one snack that defines Latin American street food, it’s the empanada. While every country has its own version, there is something uniquely satisfying about the Corn Dough Empanada.
Unlike the baked wheat versions you might find in some cafes, these are naturally gluten-free, golden-yellow, and have a crunch that you can hear from across the room. And today we're showing you how to make empanadas in the Baltics.
The Secret is in the Flour
To get that authentic texture, you cannot use standard cornmeal. You need pre-cooked corn flour. This is where Harina PAN becomes your best friend. Because the corn is already cooked, the dough becomes pliable and easy to shape.
Pro Tip: For an extra golden color and a hint of sweetness, try using Harina PAN Amarilla (Yellow Corn Flour).
The Perfect Dough for Empanadas
Before you decide on the cooking method, you need the perfect dough. The beauty of Harina PAN is its simplicity.
The Ratio: Usually 1 cup of water to 1 cup of flour, with a pinch of salt and sugar (if you want a sweet flavour).
The Secret: This may be a bit of a polemic, but adding flour to the water makes the dough smoother. We know many prefer adding the water to the flour; choose your preferred way! Let it sit for 3 minutes so the corn can fully hydrate. If the dough cracks when you flatten it, it needs a drop more water.
Once the dough is ready, it's time for the filling
5 Empanada Filling Ideas
The beauty of the empanada is that it’s a "pocket" for whatever you have in the fridge. Here are the most popular ways to fill them:
The Classic "Pabellón" (Venezuela): Shredded beef, black beans, fried plantains, and salty white cheese. It’s an entire meal in a hand-held snack.
The "Carne Molida" (Colombia): Sautéed ground beef with minced potatoes, onions, and a touch of cumin.
The Cheese Lover: Simple and effective. Use a firm, salty cheese that melts but doesn't disappear. (Pro tip: Estonian Sulu-guni or a firm mozzarella works great here).
How to Get the Perfect Shape
Don't worry about being a professional chef. All you need is a plastic freezer bag and a bowl.
Place a ball of dough between two layers of plastic.
Flatten it into a circle with a plate.
Add your filling (don't overfill!).
Fold the plastic over to create a half-moon.
Press the edge of a cereal bowl down over the plastic to cut a perfect, sealed crescent shape.
Press with a fork across the border to ensure it is sealed.
Finally, fry them in neutral oil (like sunflower) and make sure it’s hot before the empanada goes in. You want them to sizzle immediately. Fry for about 3-4 minutes per side until they look golden.
Important! Never serve an empanada without a good sauce, especially if it's spicy. That acidic, spicy kick is what cuts through the richness of the fried dough.
The perfect pair for empanadas is a refreshing Malta!
If you make empanadas, we'd love to see them. Tag us on Instagram @latienda.ee
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