Empanadas Colombianas are beloved street food snacks that have become an integral part of Colombian cuisine. These golden, crispy half-moon pastries are distinctively made with yellow corn flour (masa) rather than wheat flour, giving them their characteristic crunch and naturally gluten-free status. The traditional filling consists of seasoned ground meat (usually beef or pork) mixed with diced potatoes, creating a savory mixture that's perfectly encased in the cornmeal dough.

The preparation of Colombian empanadas is an art that has been passed down through generations. The dough must be carefully prepared to achieve the right consistency - not too wet or too dry - to ensure it can be properly shaped without breaking. The filling is typically prepared by cooking ground meat with sofrito (a base of onions, garlic, and spices), then mixing it with cooked, diced potatoes. What makes Colombian empanadas unique is their smaller size compared to other Latin American versions, making them the perfect two-bite snack.

While the traditional meat and potato filling is most common, many regions and families have their own variations. Some include rice, hardboiled eggs, or cheese in the filling. Coastal regions might incorporate seafood, while vegetarian versions might feature beans or lentils. The versatility of empanadas makes them adaptable to different dietary preferences while maintaining their essential character.

In Colombia, empanadas are almost always served with ají, a spicy sauce made from chilies, cilantro, lime juice, and vinegar. The contrast between the crispy, savory empanada and the bright, spicy ají creates a perfect balance of flavors. They're typically enjoyed as a mid-morning or afternoon snack, though they're welcome at any time of day and are particularly popular at parties and social gatherings.

While delicious, it's worth noting that empanadas are deep-fried, making them relatively high in calories and fat. A single empanada can contain around 150-200 calories, depending on its size and filling. However, the use of corn flour makes them naturally gluten-free, and they can be made healthier by baking rather than frying, though this is less traditional. Those with peanut allergies should be cautious when buying from street vendors, as the oil used for frying may be shared with other foods.