Venezuelan Empanadas
by Chef in Camicia · 306K subscribers on YouTube
Learn how to make authentic Venezuelan empanadas with a gluten-free corn dough filled with savoury ground meat, peppers, and onions. Perfectly crispy and fried to golden perfection.
- Prep
- 45 min
- Cook
- 5 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- medium
Ingredients
11 items- 550 gFarina di mais bianco precottaprecooked white corn flour
- 800 mlLukewarm Waterwarm water
- 1 tspSaltfor dough
- Sugara pinch (to taste)
- Carne Macinata Mistamixed ground meat (beef and pork)
- Onion1 medium onion
- Bell Pepper1 bell pepper
- Winewhite wine for deglazing
- Paprikapaprika (to taste)
- 1 tbspTomato Pastetomato paste
- Oilfor dough and frying (e.g., sunflower oil)
Method
- Prepare the dough: dissolve salt and sugar in warm water. Gradually add the precooked white corn flour. Knead by hand until a compact but soft dough forms. Cover with plastic wrap and let rest for 10 minutes.
- Prepare the filling: cut the onion into large pieces and the bell pepper into cubes. Heat a little oil in a pan, add onion and bell pepper and cook until softened. Add the ground mixed meat, crumble it with a fork. Deglaze with wine. Add salt, paprika, and one tablespoon of tomato paste. Cook until done.
- Shape the empanadas: oil your hands. Take a ball of dough, flatten it on a plate. Place the filling in the center. Fold in half and seal the edges by pressing. Trim the excess dough and fold the edge back.
- Fry: oil your hands again and slide the empanadas into hot oil. Fry until golden brown.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
