Entree: Venezuela – National Cuisine – Empanadas Venezolanas (Cornmeal turnover filled with seasoned shredded beef, deep-fried until golden and crisp)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 12 min

Total 45 min

Ingredients

For the dough:
- 2 cups (240 g) pre-cooked white cornmeal (harina PAN)
- 1 1/2 cups (360 ml) warm water, plus more as needed
- 1 tsp (6 g) salt
- 1 tbsp (15 ml) vegetable oil
For the beef filling:
- 1 lb (454 g) shredded beef (braised flank steak or skirt steak), cooked and shredded
- 1 tbsp (15 ml) vegetable oil
- 1 medium (150 g) onion, finely chopped
- 1/2 medium (75 g) red bell pepper, finely chopped
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) smoked paprika or annatto (achiote) for color
- 1/4 cup (60 ml) beef broth or reserved braising liquid
- 1/4 cup (40 g) green olives, chopped (optional)
- 1 tbsp (15 g) capers (optional)
- Salt and black pepper to taste
For frying and finishing:
- 2 cups (480 ml) vegetable oil for frying (amount in pan)
- 1 egg, beaten (for brushing, optional)
- Lime wedges and cilantro for serving
- Optional dipping sauce: simple avocado sauce — 1 ripe avocado, 1/4 cup (60 ml) sour cream or yogurt, 1 tbsp (15 ml) lime juice, salt, and a pinch of cilantro

Instructions

1. Make the filling: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Sauté onion and red pepper until soft, about 5 minutes. Add garlic and cook 30 seconds. Stir in tomato paste, cumin, and paprika; cook 1 minute. Add shredded beef, 1/4 cup (60 ml) beef broth, olives and capers if using, and simmer 3–5 minutes until well combined and moist but not soupy. Adjust seasoning with salt and pepper, then remove from heat and cool slightly.
2. Prepare the dough: in a large bowl combine the harina PAN and 1 tsp (6 g) salt. Gradually add 1 1/2 cups (360 ml) warm water and 1 tbsp (15 ml) oil, mixing with your hands until a soft, pliable dough forms that is not sticky; add a few tablespoons more water if too dry or a little more cornmeal if too wet. Let rest 5 minutes.
3. Form and fill empanadas: divide dough into 12 equal balls (for 6 servings, 2 empanadas each or adjust). Flatten each ball between plastic wrap or in a tortilla press to a 1/8–1/4 inch thick disk. Place 2–3 tbsp (30–45 g) beef filling in the center, fold dough over to form a half-moon, and press edges to seal. Crimp with a fork or pinch to ensure a tight seal. Brush lightly with beaten egg if you want a shinier finish (optional).
4. Fry until golden: heat oil in a deep skillet or pot to 350°F (175°C). Fry empanadas in batches, turning once, until golden brown and crispy, about 2–3 minutes per side. Drain on paper towels. Alternatively, brush with oil and bake at 400°F (200°C) for 15–20 minutes, turning once.
5. Serve: serve hot with lime wedges, cilantro, and the avocado dipping sauce if desired. Empanadas are best eaten fresh and crisp.