Venezuelan Empanadas Recipes

VENEZUELAN TURNOVERS - EMPANADAS

Venezuelan Turnovers - Empanadas image

These delicious Venezuelan Turnovers - Empanadas are another yummy treat you won't want to miss making at home. To ensure success, always count on GOYA® Masarepa - Pre-Cooked Yellow Corn Meal along with ground beef, onions, GOYA® Tomato Sauce, peppers, GOYA® Alcaparrado, and a few other ingredients to make these empanadas your favorites.

Time 1h

Yield 24

Number Of Ingredients 12

Ingredients

1 lb. ground beef
GOYA® Adobo-All Purpose Seasoning with Cumin, to taste
2 tbsp. GOYA® Corn Oil
1 cup onions, finely chopped
½ cup green pepper, finely diced
½ cup red bell pepper, finely chopped
1 tbsp. GOYA® Minced Garlic or 2 cloves fresh garlic, minced
⅛ cup GOYA® Alcaparrado - Pitted Manzanilla Olives with Pimientos and Capers, finely chopped
1 can (8 oz.) GOYA® Tomato Sauce
1 packet GOYA® Sazón without Annatto
2 batches of GOYA® Masarepa - Pre-Cooked Yellow Corn Meal, prepared according to package directions
GOYA® Corn Oil for frying

Steps:

Step 1 Season meat with Adobo. In skillet, heat oil on medium high. Cook meat until pink is gone. Stir in onion, pepper, garlic, Alcaparrado, tomato sauce and Sazón. Cook, stirring often until most of the liquid has evaporated (about 20 minutes). Cool. Step 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. Step 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.

BEEF EMPANADAS

Beef Empanadas image

This authentic recipe was given to me by a visiting Argentinean professor while I was studying Spanish in college. They have become a staple food in my household as they are both simple to make, and delicious.

Provided by slatkasamrica

Categories World Cuisine Recipes Latin American South American Argentinian

Time 2h25m

Yield 12

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
1 pound yellow onions, chopped
6 scallions, chopped
1 green bell pepper, chopped
2 pounds ground beef
2 tablespoons dried oregano
1 ½ tablespoons salt
1 tablespoon cayenne pepper
1 ½ teaspoons ground cumin
1 tablespoon butter, or as needed
36 empanada pastry discs
1 egg white, beaten

Steps:

Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 534.6 calories, Carbohydrate 65.6 g, Cholesterol 49 mg, Fat 21.7 g, Fiber 4.5 g, Protein 22.6 g, SaturatedFat 7 g, Sodium 1472.2 mg, Sugar 2.1 g

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