Empanada de Carne Venezolana

🧂 Ingredients

• 2 cups Masarepa (Harina P.A.N. or similar corn flour for arepas)(Ensure it's the pre-cooked corn flour, not cornmeal.)
• 2.5 cups Warm water(Approximately, adjust as needed for dough consistency.)
• 1 tsp Salt
• 400g Ground beef
• 1 medium Onion, finely chopped
• 1/2 medium Bell pepper (any color), finely chopped
• 2 cloves Garlic, minced
• 2 medium Tomatoes, finely chopped
• 1 tsp Cumin powder
• 1/2 tsp Oregano (dried)
• to taste Salt and black pepper
• for frying Vegetable oil or other neutral oil

👨‍🍳 Instructions

1. 1

   Prepare the beef filling: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess fat.

   ⏱️ 10 minutes
2. 2

   Add the chopped onion and bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Stir in the minced garlic and cook for 1 minute until fragrant. Add the chopped tomatoes, cumin, oregano, salt, and pepper. Cook, stirring, until the tomatoes have broken down and the mixture has thickened slightly, about 8-10 minutes. Taste and adjust seasoning if necessary. Remove from heat and let the filling cool completely.

   ⏱️ 10 minutes
4. 4

   Make the corn dough: In a large bowl, combine the masarepa and 1 teaspoon of salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. It should not be sticky. If too dry, add a little more water; if too wet, add a little more masarepa. Knead for 2-3 minutes until smooth.

   ⏱️ 5 minutes
5. 5

   Form and fill the empanadas: Take a portion of the dough (about the size of a golf ball) and roll it into a ball. Place the ball between two pieces of plastic wrap or in a tortilla press and flatten it into a thin disc, about 5-6 inches in diameter. You can also flatten it by hand on a lightly floured surface.

   ⏱️ 10 minutes
6. 6

   Remove the top piece of plastic wrap. Place about 2-3 tablespoons of the cooled beef filling onto one half of the dough disc, leaving a small border. Fold the other half of the dough over the filling to create a half-moon shape.

   ⏱️ 5 minutes
7. 7

   Seal the edges firmly by pinching them together. You can also use the tines of a fork to crimp the edges for a decorative finish and extra security. Ensure there are no gaps where the filling can escape.

   ⏱️ 5 minutes
8. 8

   Fry the empanadas: Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). 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 golden brown and crispy.

   ⏱️ 15 minutes
9. 9

   Remove the fried empanadas with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining empanadas. Serve hot.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The filling must be completely cool before assembling the empanadas to prevent the dough from becoming soggy.
• ✓Ensure the oil is at the correct temperature; too cool and the empanadas will absorb too much oil, too hot and they will burn before cooking through.
• ✓For a crispier empanada, ensure the dough discs are thin and the oil is properly heated.
• ✓Serve with a side of hogao (Venezuelan tomato and onion sauce) or a spicy ají sauce.

🔄 Variations

• Add diced boiled potatoes to the beef filling for a heartier version.
• Incorporate a pinch of cayenne pepper or a finely chopped habanero pepper into the filling for a spicier kick.
• Experiment with other fillings like shredded chicken, cheese, or black beans.

🥗 Nutrition

Per serving