Empanadas Venezolanas
The Quirky Foodster Team
Ingredients
- Pre-cooked yellow cornmeal (masarepa) — 250 g (2 cups)
- Warm water — 500 ml (2 cups)
- Salt — 1 tsp
- Vegetable oil, plus extra for frying — 1 tbsp
- Shredded cooked beef or chicken, seasoned with sofrito (onion, garlic, tomato, cumin) — 250 g (9 oz)
- Shredded white cheese (optional addition to filling) — 100 g (3.5 oz)
Method
- In a mixing bowl, combine the masarepa and salt, then gradually add the warm water and oil, mixing until a smooth, soft dough forms.
- Divide the dough into 8 portions and shape into balls.
- Flatten each ball between two sheets of plastic (using a tortilla press or rolling pin) into a thin round, about 15 cm (6 inches) in diameter.
- Place a spoonful of shredded beef or chicken (and cheese, if using) on one half of each round.
- Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal.
- Heat oil in a deep pot to 170°C (340°F) and fry the empanadas in batches for 4-5 minutes per side, until golden brown and crisp.
- Drain on paper towels and serve hot.
Introduction: Unlike wheat-based empanadas found elsewhere in Latin America, Venezuelan empanadas are made from a golden corn dough and deep-fried until crisp, filled with shredded beef, chicken or cheese.
Cultural Background: Unlike wheat-based empanadas found elsewhere in Latin America, Venezuelan empanadas are made from a golden corn dough and deep-fried until crisp, filled with shredded beef, chicken or cheese. They're a beloved breakfast and appetizer, especially popular at the beach and along the coast.
Tips: Keep the dough covered with a damp cloth while working, as it can dry out and crack. Seal the edges firmly to prevent the filling from leaking out during frying. Fry at a steady, moderate temperature for even cooking and a good golden colour.
Variations: Fill with black beans and cheese for a vegetarian version. Add diced avocado to the filling for extra creaminess. Serve with a side of guasacaca (Venezuelan avocado sauce) for dipping. A vegetarian version can use a black bean and cheese filling in place of meat.
Storage: Refrigerate cooked empanadas in an airtight container for up to 2 days.
Reheating: Reheat in an oven at 180°C (350°F) for 8-10 minutes until crisp and hot through.
FAQs:
Q: How are these different from other Latin American empanadas?
A: Venezuelan empanadas use a distinctive corn-based dough (masarepa), giving them a golden colour and slightly different texture compared to wheat-based empanadas found in other countries.
Q: Can I bake these instead of frying?
A: Yes, bake at 200°C (400°F) for 20-25 minutes, brushed with oil, though the texture will be less crisp than fried.
Q: What filling is most traditional?
A: Shredded beef or chicken with a simple sofrito base is classic, though cheese and black bean fillings are also popular.
- Pre-cooked yellow cornmeal (masarepa) — 250 g (2 cups)
- Warm water — 500 ml (2 cups)
- Salt — 1 tsp
- Vegetable oil, plus extra for frying — 1 tbsp
- Shredded cooked beef or chicken, seasoned with sofrito (onion, garlic, tomato, cumin) — 250 g (9 oz)
- Shredded white cheese (optional addition to filling) — 100 g (3.5 oz)
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