Photo of Colombian beef and potato empanadas by WW

Colombian beef and potato empanadas

Total Time
1 hr 57 min
45 min
42 min
Colombian empanadas go heavy on the spices, which make them extra good. Using frozen dough is the key shortcut in this recipe.


Olive oil

1 Tbsp

Bulgogi (beef stir fry)

¾ pound(s), strips, cut into 1/4-inch pieces

Uncooked onion

1 medium, cut into 1/4-inch dice

Uncooked Yukon gold potato

1 medium, peeled and cut into 1/4-inch dice

Plum tomato

1 large, halved, seeded, and cut into 1/4-inch dice


3 clove(s), minced

Chili powder

2 tsp

Ground cumin

2 tsp

Kosher salt

½ tsp, or to taste


cup(s), chopped fresh

Goya Discos para empanada dough

12 item(s), (or Avanti brand), frozen regular-size dough disks for baking, thawed


1 large egg(s), lightly beaten


2 cup(s), or Colombian hot sauce (aji picante)


  1. Preheat oven to 200°F. Line baking sheet with parchment paper.
  2. To make empanada filling, heat oil in large nonstick skillet over medium-high heat. Add beef and onion and cook, stirring, until beef is browned and onion is softened, about 5 minutes. Add potato and reduce heat to medium. Cook, stirring, until potato is almost tender, about 10 minutes. Stir in tomato, garlic, chili powder, cumin, and salt. Reduce heat to medium-low; cook until potato is fork-tender, about 3 minutes longer. Transfer to medium bowl an stir in cilantro. Let cool.
  3. For each empanada, mound 2 tablespoons filling along middle of each dough disk. Fold in half to form half-moon shape and press edges together to seal. Roll edge to form 1/2-inch rim; crimp with fork. Place on prepared baking sheet. Refrigerate until cold, about 30 minutes.
  4. Line bottom of 6- to 8-quart air fryer basket with parchment paper, slightly smaller than basket. Depending on air fryer settings, preheat to 360°F or 370°F for 3 minutes.
  5. Place 4 empanadas in prepared basket. Brush tops with beaten egg. Air fry 8 minutes. Turn empanadas over and brush with egg. Air fry until golden brown and firm, about 6 minutes longer. Place on wire rack and keep warm in oven. Air fry remaining empanadas. Serve warm with aji picante sauce.
  6. Per serving: 1 empanada and about 2 1/2 tablespoons sauce


Aji picante sauce is easy to make. Combine 1 cup cilantro leaves; 2 jalapeños, chopped; 3 scallions, chopped; 1 large tomato, chopped; 3 tablespoons lime juice; 1 tablespoon white vinegar; 1/2 teaspoon kosher salt; and 1/4 teaspoon black pepper in food processor. Pulse until it forms a chunky puree. Makes 2 cups.