Empanada de Queso Venezolana

🧂 Ingredients

• 2 cups Masarepa (pre-cooked corn flour)(Use a brand like PAN or Harina P.A.N. This is essential for authentic empanada dough.)
• 300g Queso blanco rallado (grated white cheese)(A firm, salty white cheese that melts well. If unavailable, a mix of mozzarella and a pinch of feta can be a substitute, though less traditional.)
• approx. 2.5 cups Warm water(Adjust as needed to achieve the right dough consistency.)
• 1 teaspoon Salt(Or to taste.)
• For frying Vegetable oil or other neutral frying oil(Enough to fill your pot or deep fryer to at least 3 inches deep.)

👨‍🍳 Instructions

1. 1

   Prepare the Masarepa Dough: In a large bowl, combine the Masarepa, salt, and gradually add the warm water while mixing. Knead the dough with your hands until it forms a soft, smooth, and pliable ball. It should not be sticky; if it is, add a little more Masarepa. If it feels too dry, add a touch more water. Let the dough rest for about 10 minutes.

   ⏱️ 10 minutes
2. 2

   Prepare the Filling: Ensure your queso blanco is grated. If using a very firm cheese, you might want to grate it finely.

   ⏱️ 5 minutes
3. 3

   Form the Empanadas: Lightly moisten your hands with water or oil to prevent sticking. Take a portion of dough (about the size of a golf ball) and flatten it into a disc in your palm, about 4-5 inches in diameter and 1/8 inch thick. Place about 2-3 tablespoons of grated cheese in the center of the disc. Carefully fold the dough in half to create a crescent shape, pressing the edges firmly to seal. Ensure there are no gaps where the cheese can escape during frying. You can use a fork to crimp the edges for extra security and a decorative finish.

   ⏱️ 15 minutes
4. 4

   Heat the Oil: Pour the frying oil into a deep pot or Dutch oven and heat it over medium-high heat until it reaches approximately 180°C (350°F). You can test the oil temperature by dropping a small piece of dough; it should sizzle immediately and float to the surface.

   ⏱️ 10 minutes
5. 5

   Fry the Empanadas: Carefully place 2-3 empanadas into the hot oil, being careful not to overcrowd the pot. Fry for about 3-5 minutes per side, or until they are a deep golden brown and crispy. The cheese inside should be melted and gooey.

   ⏱️ 10 minutes
6. 6

   Drain and Serve: Using a slotted spoon or spider strainer, remove the fried empanadas from the oil and place them on a wire rack set over a baking sheet or on paper towels to drain any excess oil. Serve hot.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The dough should be soft and pliable, not sticky. Adjust Masarepa or water as needed.
• ✓Ensure the empanadas are well-sealed to prevent the cheese from leaking out during frying.
• ✓Do not overcrowd the frying pot; fry in batches to maintain oil temperature and ensure even cooking.
• ✓The cheese should be fully melted and slightly gooey when you bite into a hot empanada.
• ✓These are a fantastic breakfast option or a satisfying snack any time of day.

🔄 Variations

• Add a small amount of finely chopped cooked ham to the cheese filling.
• Use a blend of two types of cheese for a more complex flavor.
• For a spicier kick, mix a pinch of finely minced ají dulce (sweet chili pepper) into the cheese.

🥗 Nutrition

Per serving