Empanadas Venezolanas
Deliciously golden Venezuelan empanadas with a crispy corn flour crust and flavorful fillings. These classic empanadas can be customized with traditional fillings like cheese, shredded beef, or black beans and are enjoyed across Venezuela for breakfast, lunch, or as a hearty snack. Whether you’re new to empanadas or an experienced cook, this guide offers the perfect recipe for an authentic taste of Venezuela.
Equipment
- Rolling Pin – To roll out the dough to an even thickness, ensuring empanadas are perfectly shaped for frying.
- Large Skillet or Deep Fryer – For frying the empanadas to a crispy, golden brown.
- Mixing Bowl – For combining corn flour, water, and other ingredients to make the dough.
- Fork – Useful for sealing the edges of the empanadas, preventing filling from escaping.
- Slotted Spoon – For removing empanadas from hot oil while draining excess oil.
- Paper Towels – Essential for placing fried empanadas to absorb excess oil and maintain crispiness.
Ingredients
Dough Ingredients
- 2 cups Corn Flour (Harina P.A.N.) – The traditional flour for Venezuelan empanadas; it provides an authentic, slightly crispy texture.
- 1 1/2 cups Water – Adjust as needed to create a pliable, moist dough.
- 1 tsp Salt – Enhances the dough’s flavor, balancing the savory fillings.
- 1 tbsp Vegetable Oil – Adds moisture to the dough and prevents cracking during frying.
Cheese Filling
- 1 cup Shredded Cheese – Mozzarella or queso blanco, for a melt-in-the-mouth experience.
Beef Filling
- 1 cup Shredded or Ground Beef, cooked – Season with garlic, cumin, and salt for an authentic Venezuelan flavor.
- 1/2 cup Diced Onions and Peppers – Sautéed with the beef for an extra layer of flavor.
Black Bean Filling (Vegetarian Option)
- 1 cup Cooked Black Beans – Add cumin, garlic, and a pinch of salt for a rich, satisfying filling.
- 1/4 cup Chopped Cilantro – Adds freshness to the bean filling.
Sautéed Vegetables (Optional)
- 1/4 cup Sautéed Onions – Can be added to any filling for more flavor.
- 1/4 cup Sautéed Red and Green Peppers – Adds a hint of sweetness and crunch to any filling.
Instructions
Prepare the Dough
- In a large mixing bowl, combine corn flour, salt, and water. Mix by hand until all ingredients are thoroughly combined, and a soft dough forms.
- Add vegetable oil and knead gently for about 5 minutes to enhance elasticity.
- Cover the bowl with a damp cloth and let the dough rest for 15 minutes, allowing it to absorb the moisture for better pliability.
Prepare the Fillings
- Cheese Filling: Grate the cheese and set aside in a small bowl.
- Beef Filling: In a skillet, sauté onions and peppers with a drizzle of oil until soft. Add shredded or ground beef, season with cumin, garlic, and salt, and cook until fully integrated.
- Black Bean Filling: In a separate bowl, season the cooked black beans with garlic, cumin, and salt. Mix with chopped cilantro for added freshness.
- Arrange each filling in separate bowls, ready to use for assembling the empanadas.
Shape the Empanadas
- Divide the dough into equal portions, rolling each into a ball approximately the size of a small lemon.
- On a clean surface, flatten each ball into a thin circle (around 5 inches in diameter) using a rolling pin. Place a portion of the filling in the center of each dough circle.
- Fold the dough over the filling, forming a half-moon shape. Press the edges together gently, then seal by pressing down with the prongs of a fork.
Fry the Empanadas
- In a large skillet or deep fryer, heat about an inch of vegetable oil over medium-high heat. To test, drop a small piece of dough in the oil; if it sizzles and rises to the surface, the oil is ready.
- Carefully place each empanada in the hot oil, frying 3–4 at a time. Fry for 3–5 minutes per side until they’re golden brown and crispy, flipping halfway.
- Use a slotted spoon to remove empanadas from the oil. Place them on a plate lined with paper towels to drain excess oil.
Serve and Enjoy
- Arrange empanadas on a serving platter and serve hot. They’re perfect with dipping sauces like guasacaca (Venezuelan avocado sauce), garlic aioli, or spicy salsa for an added burst of flavor.
Notes
- Recipe Tips: For an even more authentic flavor, try mixing corn flour with a bit of ground annatto for a warm yellow hue and mild earthy taste.
- Storage: Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or oven for the best texture.
- Variations: Experiment with fillings! Venezuelan empanadas can also include shredded chicken, plantains, or even ham and cheese.