Empanadas Venezolanas
Empanadas Venezolanas are golden, crispy cornmeal pastries filled with savory ingredients like cheese, shredded beef, or fish. They're a beloved Venezuelan street food, often paired with guasacaca or salsa rosada. Perfect for breakfast, snacks, or a flavorful meal!
Equipment
- Mixing Bowl
- Rolling Pin or Plastic Wrap
- Skillet or Deep Fryer
- Fork or Sealer Tool
Ingredients
Dough
- 2 cups Harina P.A.N. pre-cooked white or yellow cornmeal
- 2 1/2 cups warm water
- 1 tsp salt
- 1 tbsp vegetable oil for kneading dough and frying
Fillings
- 1 cup queso blanco shredded (or any melting cheese)
- 1 cup carne mechada shredded beef, cooked and seasoned
- vegetable oil for frying enough to submerge or shallow-fry
Instructions
- In a mixing bowl, combine Harina P.A.N., salt, and warm water. Stir until smooth and soft dough forms. Let rest for 10 minutes.
- Divide the dough into 8 equal balls. Flatten each between two pieces of plastic wrap or parchment into 5-inch discs.
- Place 1–2 tablespoons of your filling (cheese, beef, or other) in the center of each disc. Fold over to form a half-moon and press the edges with your fingers or a fork to seal.
- Heat oil to 350°F (175°C). Fry empanadas in batches for 4–5 minutes per side, until golden and crispy. Drain on paper towels.
- Serve hot with guasacaca, salsa rosada, or ají dulce sauce.
Notes
To bake instead of fry, brush empanadas with oil and bake at 375°F (190°C) for 25–30 minutes. For a vegan version, use plant-based fillings and skip cheese or use dairy-free cheese. Dough is naturally gluten-free due to cornmeal base.