The main distinction between various types of empanadas is in the crust, and the main types of crust are baked and made of wheat flour, or fried and made of corn.

Colombian-style empanadas call for a simple crust made of equal quantities of cornmeal and water with a touch of saffron and salt (mostly for color). 2 lbs of cornmeal should produce 70 empanadas, the base amount which this recipe will be working with. While this may seem like a lot, the prep time involved for the various parts of this food makes large batches the most worthwhile to make empanadas.

The cornmeal and water should be combined in a large bowl, mixing until an even consistency is reached. You should be able to flatten out the dough into disks with smooth (not cracking) edges.