Empanadas de CarneBeef-Filled Corn Empanadas
Venezuelan fried empanadas made with pre-cooked corn flour and a seasoned ground-beef filling. Fillings vary by region and household.
Prep
45m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 360gPre-cooked Corn Flour
- 520mlWater (warm)
- 6gSalt
Filling
- 450gGround Beef
- 140gOnion (finely chopped)
- 120gBell Pepper (finely chopped)
- 10gGarlic (crushed)
- 40gTomato Paste
- 4gCumin Powder
- 3gBlack Pepper
- 4gSalt
- 30mlVegetable Oil
Frying
- 900mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a skillet. Add the onion, bell pepper, and garlic, and cook until softened.
- 02
Add the ground beef and cook, breaking it up well, until browned and 71°C (160°F). Stir in the tomato paste, cumin powder, black pepper, and salt, then cook until the filling is thick. Let it cool.
- 03
Combine the warm water and salt, then gradually mix in the pre-cooked corn flour until you have a soft, pliable dough. Let it rest briefly.
- 04
Divide the dough into balls and flatten each one between sheets of plastic into a thin round. Place some filling on one half, fold over, and press the edges closed firmly.
- 05
Heat the vegetable oil to 180°C (356°F). Fry the empanadas in batches until crisp and golden on both sides, then drain and serve hot.
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