VENEZUELAN TURNOVERS - EMPANADAS
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
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.
VENEZUELAN EMPANADAS
Steps:
- Make the filling: Place the beef, bay leaves, 1 tablespoon salt and water to cover in a saucepan and bring to a boil over medium heat. Reduce to a simmer, cover and cook until the meat is almost falling apart, about 1 hour 30 minutes. Transfer the meat to a bowl and shred with a fork; cool. Reserve the broth.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic and shallot; cook until the onion is translucent, about 3 minutes. Stir in the scallion, paprika, sazon completa, oregano, cumin and 1/4 teaspoon pepper. Add the beef and 1 cup of the reserved broth and cook over medium heat until thick, about 10 minutes. Season with salt.
- Make the dough: Mix 3 1/2 cups hot water, the sugar, vegetable oil, butter and salt in a medium bowl until the butter melts. Stir in the cornmeal and flour until a soft dough forms, then knead on a clean surface until the dough comes together. Shape into 12 balls, using about 1/2 cup dough for each.
- One at a time, sprinkle each dough ball with water, place between two pieces of lightly oiled heavy-duty plastic wrap (a cut resealable bag works well) and roll into a 7-inch circle. Remove the top sheet of plastic and place 2 to 3 tablespoons filling in the center of the dough. Use the bottom piece of
- plastic to fold the dough in half over the filling and press to seal. Trim into a half-moon shape with a knife or press down with the round edge of a bowl. Remove the plastic and place the empanada on a parchment-lined baking sheet.
- Preheat the oven to 300 degrees F. Heat 1 inch of vegetable oil in a large skillet until a deep-fry thermometer registers 365 degrees F. Fry the empanadas in batches until golden, about 4 minutes per side. Transfer to a paper-towel-lined baking sheet; keep warm in the oven.
- Make the sauce: Combine the cilantro, olive oil, avocado, bell pepper, scallion, vinegar and garlic in a blender. Add 1 teaspoon salt and 2 teaspoons pepper and puree until smooth. Thin out the sauce with up to 1/4 cup water and serve with the empanadas.
More about "venezuelan empanadas recipes"
VENEZUELAN EMPANADAS RECIPE WITH BEEF FILLING - LIVE LOVE ...
From liveloveyummy.com
Cuisine Latin-AmericanEstimated Reading Time 6 minsCategory Breakfast, LunchTotal Time 35 mins
- Heat the 3 tbsp of sunflower oil in a non-stick pan over medium heat. Add the chopped onions and garlic and cook until fragrant. Add the ground beef and paprika and cook for 5 minutes. Add the cilantro, scallion, beef stock, paprika powder, cumin powder, garlic powder, raisins, habanero, and stir. Cook for a few more minutes until the ground beef is browned. Lower the heat, add the bay leaves, and guava jam. Let it simmer for 5 minutes more until all liquid is absorbed but not dry. Put aside when done.
- In a medium bowl, add all the dry ingredients and mix well. Gradually add water while kneading. Keep kneading and adding water until the dough is soft, firm, and not sticky anymore.
- Place a sheet of plastic wrap or wax paper on the countertop and grease it with a bit of oil. Create dough balls of 0.2 lbs/70 gr (size of a tennis ball). Press it on the wrap to form a disk of about 1 inch (2½ cm). Use your fingers to smooth the edges. Add 1 tbsp. of filling to one half of the circle. Fold the opposite side over it using the wrap. Use the sides of your index finger to press the edges down.
- In a deep pan, add plenty of oil to cover at least ¾ of the empanadas. Heat the oil on medium-high and add the empanadas when the oil is very hot. Use a spoon to splash some oil on the top side. Turn them as soon as the empanada gets a nice crust (about 3 minutes). They're done when both side have a nice crust.
VENEZUELAN BEEF EMPANADAS RECIPE - LIVING SWEET MOMENTS
From livingsweetmoments.com
Estimated Reading Time 5 mins
RECIPE: VENEZUELAN EMPANADAS | VENEZUELAN COOKING
From venezuelancooking.wordpress.com
Estimated Reading Time 3 mins
RECIPES - HOME & FAMILY: VENEZUELAN CHICKEN EMPANADAS
From hallmarkchannel.com
Estimated Reading Time 3 mins
VENEZUELAN SPICY CHICKEN EMPANADAS - MI TERRUNO FOOD
From miterrunofood.com
Estimated Reading Time 9 mins
- So the first thing is to prepare the spicy chicken filling. In a bowl place the meat and add the spices and mix
- To a hot skillet add vegetable oil add chopped onions, peppers and chopped garlic and leave to cook until they start to soften.
- Once the veggies have started to soften add the mince chicken and cook stirring occasionally.TIP: Once the chicken is half way cooked I like to break up the meat pieces with the spoon so the fillings ends up with nice small pieces.
- Then add the tomato pure, Sirracha sauce and half a glass of water or stock (any type will do) and leave to cook for approx. 20 minutes.
VENEZUELAN CAZON EMPANADAS - MOMMY'S HOME COOKING
From mommyshomecooking.com
4.7/5 (6)Total Time 1 hr 15 mins
- Place the shark steaks, bay leaf, and 1 tablespoon salt in a saucepan and cover with water. Bring to a boil over medium heat. Reduce to a simmer, cover and cook until the fish is cooked about 15 minutes. Transfer the fish to a bowl and shred with a fork (be careful to remove the skin and/or bones). Set aside.
- Wash your hands. In a medium bowl add water, salt, and sugar. Mix until the salt and sugar are dissolved.
- Divide the mixture into 8 equal portions and form into little balls. Flatten each ball between two sheets of plastic until it is approximately 8 inches (see notes). Put some of the cazon filling in the center of the empanada, about 1-2 tablespoons. Using the plastic sheet, carefully fold over the dough into a semicircle. Trim into a half-moon shape with a knife or press down with the round edge of a bowl.
- Heat enough oil in a skillet until a deep-fry thermometer registers 350º F. Fry the empanadas in batches until golden, about 4 minutes per side. Transfer to a paper-towel-lined baking sheet; keep warm in the oven at 300º F.
SIMPLE VENEZUELAN CHEESE EMPANADAS RECIPE
From machika.com
5/5 (1)Servings 8-10Cuisine <P>Empanada</P>Category <P>Empanada</P>
- Making the dough for this recipe is quick and simple. To begin, all you need to do is combine your dry ingredients (2 cup corn flour, 1 teaspoon baking powder, 3 tsp of sugar, and 2 tsp of salt) into a single bowl.
- Afterwards, slowly add your cup of water while kneading the dough into one cohesive ball of dough. You can store the ball of dough overnight in plastic wrap and use the next day.
VENEZUELAN BLACK BEAN AND CHEESE “DOMINO” EMPANADAS ...
From mission-food.com
Cuisine Latin American, VenezuelanTotal Time 2 hrs 10 minsCategory Appetizer, SnackCalories 167 per serving
- Make the Filling: In a large skillet, heat the olive oil over medium-high heat. Add the onions, leeks, aji or serrano pepper, garlic, annatto, and cumin. Cook until the onions have softened, 4 to 6 minutes. Add the tomato paste and Worcestershire sauce; stir well and cook for 30 seconds. Add 1 cup (240 ml) water, the beans, salt, and black pepper; bring them to a boil, lower the heat to medium, and simmer for 10 minutes or until they have thickened, stirring regularly. Remove the filling from the heat and let cool; cover and chill thoroughly (at least 1 hour or overnight).
- Make the Dough: In a large bowl, whisk together the cornmeal and salt. Add the water slowly, in a thin stream, kneading the mixture with your hand until it comes together into a ball with the consistency of mashed potatoes (if the dough is too dry, add a few more tablespoons of water at a time; if it’s too wet, add a few tablespoons of the precooked cornmeal at a time). Turn the dough onto a clean surface and knead it until smooth, 45 seconds to 1 minute or to the consistency of play dough. Return the dough to the bowl, cover it with plastic wrap or a damp kitchen towel, and let it rest for 10 minutes (to allow the fine grains to absorb all of the liquid).
- Assemble the Empanadas: Line a large baking sheet with parchment paper; set it aside. Divide the dough into 18 equal pieces (about 2 ounces / 55 grams each). Line a tortilla press with a zip-top freezer bag that has been cut open on three sides so that it opens like a book. Place a ball of dough in the middle of the tortilla press and flatten it into a 5-inch (12-cm) round, about ⅛ inch (3 mm) thick. If you don’t have a tortilla press, flatten each ball using a flat-bottomed, heavy skillet.
- Place 2 tablespoons of the filling and 1 tablespoon of the cheese in the middle of the round, leaving a small rim. Use the bag to fold the dough over the filling, forming a half-moon. Press the edges together with your fingers to seal. Transfer the empanada to the prepared baking sheet. Repeat with the rest of the dough and filling, keeping the empanadas covered as you go. These empanadas can be shaped and filled up to 1 hour before frying as long as you keep them covered and chilled until you’re ready to fry.
PABELLON EMPANADAS - BIGOVEN
From bigoven.com
5/5
VENEZUELAN TONGUE EMPANADAS | RUMBA MEATS
From rumbameats.com
Cuisine MexicanEstimated Reading Time 3 minsServings 6
VENEZUELAN EMPANADAS | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.com
3.8/5 (17)Estimated Reading Time 3 minsServings 6
VENEZUELAN EMPANADAS. — STEEMIT | EMPANADAS RECIPE ...
From pinterest.com
Estimated Reading Time 7 mins
SARAH'S KITCHEN: VENEZUELAN EMPANADAS
From sarahsbritamericankitchen.blogspot.com
Estimated Reading Time 2 mins
VENEZUELAN EMPANADAS RECIPE | FOOD NETWORK KITCHEN | FOOD ...
From crecipe.com
EMPANADAS VENEZOLANAS EN MIAMI RECIPES
From tfrecipes.com
RECIPE: VENEZUELAN TURNOVERS
From foodwine.com
RECETA DE EMPANADAS VENEZOLANAS. // RECIPE OF VENEZUELAN ...
From hive.blog
RECIPE - CHEF ALEJANDRA SCHRADER VENEZUELAN CHICKEN ...
From youtube.com
RECIPE: VENEZUELAN EMPANADAS | RECIPES, EMPANADAS, FOOD
From pinterest.ca
VENEZUELAN EMPANADAS RECIPE
From crecipe.com
VENEZUELAN EMPANADA FILLING RECIPES
From tfrecipes.com
EMPANADA | VENEZUELAN COOKING
From venezuelancooking.wordpress.com
VENEZUELAN RECIPES ARCHIVES - PAGE 2 OF 4 - MOMMY'S HOME ...
From mommyshomecooking.com
GUAIQUERI EMPANADAS – BEST VENEZUELAN EMPANADAS IN OAHU ...
From guaiqueriempanadas.com
NOSO - THE VENEZUELAN CAFE BRINGING LATIN FEVER TO NORTH ...
From confidentials.com
HOW TO MAKE VENEZUELAN EMPANADAS - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love