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Empanadas Venezolanas
Authentic Venezuelan empanadas, featuring a crispy fried corn dough shell filled with savory black beans and cheese. These are typically larger than their Colombian counterparts and are a beloved street food.
🧂 Ingrédients
- 2 cups Pre-cooked white corn flour (masarepa)(Such as P.A.N. brand. Do not use regular cornmeal or corn flour.)
- 2 cups Warm water(Approximately, adjust as needed for dough consistency.)
- 1 teaspoon Salt(Or to taste.)
- 2 cups Cooked black beans(Preferably seasoned, mashed slightly for easier filling.)
- 200g Queso blanco(Crumbled or grated. A firm, salty white cheese like queso fresco or farmer's cheese works well.)
- Sufficient for deep frying (about 3-4 cups) Vegetable oil or other neutral oil
👨🍳 Instructions
- 1
Prepare the dough: In a large bowl, combine the pre-cooked corn flour and salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. It should not be sticky. Knead for about 5-7 minutes until smooth. Let the dough rest for 10 minutes.
⏱️ 15 minutes - 2
Prepare the filling: In a separate bowl, combine the cooked black beans and crumbled queso blanco. Mix gently. If the beans are whole, lightly mash them with a fork to help bind with the cheese.
⏱️ 5 minutes - 3
Form the empanadas: Divide the dough into 10 equal portions. Take one portion and flatten it into a thin circle, about 6-7 inches in diameter, using your hands or a tortilla press lined with plastic wrap. Aim for an even thickness, about 1/8 inch.
⏱️ 15 minutes - 4
Fill and seal: Place about 2-3 tablespoons of the bean and cheese filling onto one half of the dough circle, leaving a small border. Moisten the edges of the dough with a little water. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp or fold the edges decoratively (like a fork press or a repulgue) to ensure a tight seal.
⏱️ 10 minutes - 5
Fry the empanadas: Heat the oil in a deep pot or Dutch oven over medium-high heat to 175°C (350°F). Carefully slide 2-3 empanadas into the hot oil, being careful not to overcrowd the pot. Fry for about 4-6 minutes per side, or until they are a deep golden brown and crispy. Use a slotted spoon to turn them and remove them from the oil.
⏱️ 20-25 minutes - 6
Drain and serve: Place the fried empanadas on a wire rack set over a baking sheet or on paper towels to drain excess oil. Serve hot.
⏱️ 2 minutes
💡 Conseils de pro
- ✓The key to the dough is using pre-cooked corn flour (masarepa). Regular cornmeal will not work.
- ✓Ensure the oil is at the correct temperature. Too low, and the empanadas will absorb too much oil; too high, and they will burn before cooking through.
- ✓These empanadas are larger than typical Colombian empanadas.
- ✓The yellow color of the dough comes from the corn flour.
- ✓Perfect for picnics, parties, or as a satisfying snack.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add shredded, seasoned beef (carne mechada) to the filling.
- Include shredded chicken (pollo desmechado).
- For a seafood option, use shredded 'cazón' (dogfish shark), a traditional filling.