Panamanian Beef Empanadas (Empanadas de Carne con Papas)

Panamanian beef empanadas (empanadas de carne con papas) are half-moon turnovers made from a precooked cornmeal dough, filled with seasoned ground beef, diced potato and hard-boiled egg, and deep-fried until crisp and golden. This recipe makes 8 to 10 empanadas (about 5 servings) and takes about 1 1/2 hours.

You’ll find versions of empanadas all over Central and South America. This is the one people of every background make in Panama, and everybody loves it.

Corn or flour dough?

Panama has both. Corn empanadas (empanadas de maíz) are the everyday kind sold at fondas, bus stops and street stands: crunchy, a little rustic and naturally gluten-free. Flour empanadas (empanadas de harina) have a softer, flakier pastry and are often a bit sweet. This recipe uses corn dough made from precooked cornmeal, the same flour used for arepas. In the US, brands like P.A.N. or Goya Masarepa are easy to find in the Latin aisle. Don’t use regular cornmeal or Mexican masa harina; they won’t hold together the same way.

Ingredients

For the dough

• 2 cups (about 10 oz / 280 g) precooked cornmeal (white or yellow)
• 1 teaspoon salt
• 1 teaspoon Goya seasoning (optional)
• 2 cups (16 fl oz / 480 ml) warm water
• Juice of 1 lime or lemon
• 2 tablespoons vegetable oil

For the filling

• 1/2 pound (225 g) ground beef
• 2 small potatoes or 1 medium potato (about 8 oz / 225 g)
• 2 eggs
• 1/2 onion
• 3 garlic cloves
• 3 ají dulce (sweet peppers)
• 4 culantro leaves (or a handful of cilantro)
• 1 teaspoon salt, plus 1/2 teaspoon for the potato water
• 1/2 teaspoon pepper
• 1 teaspoon tomato paste
• 2 tablespoons vegetable oil

Plus vegetable oil for frying, a tortilla press (or a heavy pan), a zip-top plastic bag and a small bowl for cutting.

How to make Panamanian empanadas, step by step

1. Marinate the beef

1. Wash the vegetables, chop the onion, garlic, ají dulce and culantro into small pieces and blend them.
2. Add the blended mixture to the ground beef with the salt and pepper. Mix well and let it marinate while you do the next step.

2. Boil the potatoes and eggs

3. Peel the potatoes and boil them with 1/2 teaspoon of salt. Boil the eggs at the same time. Both take about 10 minutes.
4. Let them cool a bit, then cut the potatoes and eggs into small cubes.

3. Make the dough

5. In a bowl, combine the precooked cornmeal, salt, Goya seasoning, warm water and lime juice. Mix it all together.
6. Add 2 tablespoons of vegetable oil and knead until the dough no longer sticks to your hands. If it’s too dry and cracks, add a splash of warm water; if it’s sticky, add a little more cornmeal.
7. Cover it with plastic wrap and let it rest while you cook the filling.

4. Cook the filling

8. Heat 2 tablespoons of vegetable oil in a frying pan. Add the ground beef, stir well and cook for 10 minutes over medium heat.
9. Add a little water and cook for about 5 minutes.
10. Add the tomato paste and cook 5 more minutes.
11. Add the potato cubes and cook for 5 minutes, then fold in the egg. Let the filling cool a little. It should be moist but not runny.

5. Shape the empanadas

12. Divide the dough into 8 to 10 balls.
13. Cut a zip-top bag open along the edges so you have two sheets of plastic, and rub them with a little oil so the dough doesn’t stick.
14. Put a ball of dough between the plastic sheets and flatten it with the tortilla press (or the bottom of a heavy pan) into a thin round.
15. Spoon some filling onto one half of the round, off-center. Using the plastic, fold the other half over the filling.
16. Press a small bowl, upside down, over the edge to cut and seal a neat half-moon. Peel off the plastic.

6. Fry

17. Heat plenty of oil in a deep pan or fryer over medium-high heat (about 350 to 365°F / 175 to 185°C).
18. Fry the empanadas for about 7 minutes, turning them, until golden brown.
19. Drain on paper towels and serve hot.

Shaping and sealing tips

• Use the plastic to fold. Corn dough has no gluten, so it cracks if you fold it by hand. Folding with the plastic keeps it in one piece.
• Don’t overfill. A heaping tablespoon is enough for each one.
• Cool filling only. Hot filling softens the dough and makes it tear.
• Patch cracks with a little wet dough before frying, or they’ll open in the oil.

Frying, freezing and reheating

• Oil temperature matters. Too cool and the empanadas soak up oil; too hot and the outside burns before the inside heats through.
• To freeze uncooked: lay shaped empanadas on a parchment-lined tray, freeze until firm, then bag them. They keep about 2 to 3 months. Fry them straight from frozen, adding 2 to 3 minutes.
• Leftovers: keep cooked empanadas in the fridge for up to 3 days. Reheat them in a 375°F oven or an air fryer for about 5 to 8 minutes. The microwave makes them soft.

What to serve with empanadas

Serve them with hot sauce, ketchup, a squeeze of lime or a spicy ají chombo sauce, and a cold drink like chicha de arroz con piña. They’re a natural partner for other Panamanian fried snacks like carimañolas.

Empanadas FAQ

Can I bake these empanadas?

Corn dough doesn’t brown well in the oven, so fried is best. If you want to bake, brush them with oil and bake at 400°F for about 20 to 25 minutes, turning once.

Can I use leftover meat for the filling?

Yes. Shredded chicken, leftover ropa vieja or cheese all work.

Why is there lime juice in the dough?

It adds a fresh, slightly tangy flavor to the corn dough. You can leave it out if you prefer.

For the full list of classics, see our guide to traditional Panamanian food.

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