Venezuelan turnovers

Venezuelan recipes

Meats and fowl

Appetizer

Medium

60'

These amazingly rich Venezuelan Empanadas are another delicious treat you won't want to miss out on making and savouring at home. To ensure success, always count on GOYA® Masarepa - GOYA® Pre-Cooked Yellow Cornmeal - along with minced beef, onions, GOYA® Tomato Sauce, peppers, GOYA® Alcaparrado and a few other ingredients to make these empanadas your favorite.

Ingredients Preparation Share

Ingredients

Rations:
  • 450 gr of ground beef
  • 1 pinch of Adobo with GOYA pepper
  • 1 pinch ground cumin, to taste
  • 2 tablespoon corn oil
  • 1 cup onions, finely chopped
  • 0.5 cup green pepper, finely chopped
  • 0.5 cup red bell pepper, finely chopped
  • 1 tablespoon of Garlic Paste
  • 0.15 cup of Capers Jar
  • 1 can tomate sauce
  • 1 can of Sazón Goya
  • 2 package of Yellow Masarepa
  • 1 corn oil for frying

Preparation

  1. Season meat with Adobo. In skillet, heat oil on medium high. Cook meat until pink is gone. Stir in onion, pepper, garlic, alcaparras, tomato sauce and Sazón. Cook, stirring often until most of the liquid has evaporated (about 20 minutes). Cool.
  2. Prepared dough should be moist and should hold together, but it should not stick to your fingers. Start with about ½ cup of dough and roll into a ball between palms of your hands. Working on a sheet of non-stick parchment paper, form the ball into a 5-inch circle about ⅛ inch thick. Place a generous tbsp. of filling on one half of circle and using parchment paper close dough over to form a semi-circle. To seal and trim edges of the empanada, press lip of inverted bowl over semi-circle shaped patty. Repeat for all the Empanadas.
  3. In large skillet on medium high, heat ½ inch of oil until hot but not smoking. Cook empanadas in batches, turning once or twice until lightly browned. Drain on paper towel. Do not over crowd skillet or let oil get too hot.

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