Empanadas Venezolanas
Venezuelan empanadas are a delicious blend of crispy cornmeal dough filled with savory meat or chicken, seasoned vegetables, and optional cheese, perfect for any occasion. This recipe guides you through making these tasty treats at home, from dough preparation to frying them to golden perfection.
Ingredients
For the Dough:
- 2 cups precooked cornmeal (Harina P.A.N. is a popular brand)
- 2 ½ cups warm water
- 1 teaspoon salt
- 1 tablespoon vegetable oil
For the Filling:
- 1 pound ground beef or shredded chicken
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- ½ cup chopped fresh cilantro, (optional)
- 1 cup grated cheese, (optional)
For Frying:
- Vegetable oil
Instructions
Making the Dough:
- Combine Ingredients: In a large bowl, mix the precooked cornmeal, warm water, salt, and vegetable oil. Stir until the mixture forms a smooth, pliable dough.
- Rest the Dough: Let the dough rest for about 5 minutes. This helps it become more elastic and easier to work with.
Preparing the Filling:
- Cook the Meat: In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion, bell pepper, and garlic. Cook until the onions become translucent and the vegetables are soft.
- Add the Protein: If using ground beef, add it to the skillet and cook until browned. If using shredded chicken, add it to the sautéed vegetables. Season with cumin, paprika, salt, and pepper. Stir well to combine. Continue cooking for an additional 5-7 minutes to let the flavors blend harmoniously.
- Optional Add-Ins: If desired, add chopped fresh cilantro and grated cheese to the filling mixture. Mix well and set aside to cool slightly.
Assembling the Empanadas:
- Divide the Dough: Take a small ball of dough (about the size of a golf ball) and flatten it between two pieces of plastic wrap or wax paper. Flatten it into a circle, roughly 6 inches across.
- Add the Filling: Place a spoonful of the filling in the center of the dough circle. Be careful not to overfill, as this can make sealing the empanada difficult.
- Seal the Edges: Fold the dough over the filling to create a half-moon shape. Press the edges together firmly, then crimp with a fork to ensure a secure seal.
Frying the Empanadas:
- Heat the Oil: In a large, deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
- Fry to Perfection: Carefully place the empanadas in the hot oil, a few at a time, to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per side.
- Drain the Excess Oil: Take the empanadas out of the oil and place them on a paper towel-lined plate to soak up any extra oil.