Empanadas Venezolanas

There's something incredibly comforting about a perfectly golden, crispy empanada, and these Venezuelan empanadas are no exception! I remember the first time I tried making them, I was a little intimidated by the idea of making dough from scratch, but I quickly realized how straightforward and forgiving the process is. This recipe brings you that same authentic flavor and satisfying crunch, proving that home cooks and starter cooks absolutely shouldn't be intimidated. It's truly an easy and rewarding dish to master, perfect for a cozy meal or a fun gathering.

Ingredients

For the Dough:

• 2 cups pre-cooked white cornmeal (Masarepa)
• 2 ½ cups warm water
• 1 teaspoon salt
• 1 tablespoon vegetable oil (for kneading)
• Vegetable oil, for deep frying

For the Filling (Shredded Beef & Cheese):

• 1 tablespoon olive oil
• ½ medium onion, finely diced
• 1 bell pepper (any color), finely diced
• 2 cloves garlic, minced
• 1 cup cooked shredded beef (carne mechada or leftover roast beef)
• ½ cup shredded mozzarella or white Venezuelan cheese (queso blanco)
• ½ teaspoon ground cumin
• Salt and black pepper to taste

Instructions

1. Prepare the filling: Heat olive oil in a pan over medium heat. Sauté onion and bell pepper until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in shredded beef and cumin. Season with salt and pepper to taste. Remove from heat and let cool slightly.
2. Make the dough: In a large mixing bowl, combine warm water and salt. Gradually add the pre-cooked white cornmeal (Masarepa) while mixing with your hands until a soft, uniform dough forms. Add 1 tablespoon of vegetable oil and knead for about 5 minutes until the dough is smooth and no longer sticky. If it feels too dry, add a tiny bit more water; if too wet, add a little more cornmeal. Let the dough rest for 5 minutes.
3. Form the empanadas: Divide the dough into 8-10 equal portions. Take one portion and flatten it between two pieces of plastic wrap or parchment paper, either with a rolling pin or a tortilla press, into a thin circle about 6-7 inches in diameter.
4. Fill and seal: Place a spoonful of the beef filling on one half of the dough circle, leaving a small border. Top with a sprinkle of shredded cheese. Carefully fold the other half of the dough over the filling to form a half-moon shape.
5. Seal the edges: Press the edges firmly with your fingers to seal. You can use the rim of a bowl or a small plate to cut a clean, crimped edge, or simply use a fork to seal and decorate the edges. Repeat with the remaining dough and filling.
6. Fry the empanadas: Heat about 2-3 inches of vegetable oil in a deep frying pan or Dutch oven to 350-375°F (175-190°C). Carefully place 2-3 empanadas into the hot oil, ensuring not to overcrowd the pan.
7. Cook until golden: Fry for 4-6 minutes, flipping halfway through, until they are golden brown and crispy on both sides.
8. Drain and serve: Remove the empanadas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot, optionally with a side of guasacaca (avocado sauce) or hot sauce.