Venezuelan empanadas

Votes: 1

Time: 55 min.
Complexity: easily
Quantity: 12 pies

Venezuelan empanadas are made with a cornmeal dough, which distinguishes them from similar pastries in other Latin American countries. This recipe uses a specially processed cornmeal for Latin American tortillas. To make the dough easier to roll, cover it with heavy-duty plastic wrap. Fill the dough circles with a filling of ground beef, onions, bell peppers, and spices, and shape the empanadas into even semicircles. Fry the pastries in oil until crispy and golden brown. Serve with a quick avocado dip.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

700 g of beef shoulder, cut into 4 pieces, trim off excess fat
4 bay leaves
2 tbsp. l. olive oil
Half a medium onion, diced
A quarter of a green bell pepper, diced
2 cloves garlic, crushed
1 shallot, diced
1 green onion, chopped
2 tsp paprika
2 tsp. Spanish seasoning sazon completa
1/4 teaspoon dried oregano
1/4 tsp ground cumin

Dough

3 tablespoons of sugar
1.5 tbsp vegetable oil + extra for frying
1.5 tbsp unsalted butter
1 tbsp. salt
3.5 cups cornmeal for tortillas
1/4 cup + 2 tbsp premium flour

Quick Avocado Sauce

1 and 1/4 cups cilantro (leaves and stems)
0.5 cups extra-virgin olive oil
1 medium avocado, halved and peeled
A quarter of a green bell pepper, chopped
1 green onion, chopped
4 teaspoons white vinegar
1 clove garlic, crushed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn flour, beef, sweet pepper, Avocado, bouillon, bay leaf, cumin, oregano, paprika

Cooking the dish according to the recipe:

Prepare the filling:

Place the beef, bay leaf, and 1 tablespoon of salt in a saucepan, add water to cover, and bring to a boil over medium heat. Reduce the heat, cover, and simmer until the meat is almost falling apart, about 1.5 hours.
Transfer the meat to a bowl and shred with a fork; let cool. Set the broth aside.

Heat olive oil in a large skillet over medium-high heat. Add onion, bell pepper, garlic, and shallot; cook until onion is translucent, about 3 minutes. Add green onion, paprika, sauerkraut, oregano, cumin, and 1/4 teaspoon black pepper.
Add the beef and 1 cup of broth and cook over medium heat until the filling thickens, about 10 minutes. Season with salt.
Knead the dough:

In a medium bowl, combine 3.5 cups of hot water, sugar, vegetable oil, butter, and salt until melted. Stir in the cornflour and wheat flour and knead into a soft dough. Continue kneading on a clean work surface until the dough comes together. Form into 12 balls, using about 0.5 cups of dough each.
Spray each ball of dough with water, place one between two pieces of lightly oiled heavy-duty cling film (you can cut open a heavy-duty plastic bag), and roll into a 17.5 cm (7.5 in) circle. Remove the top piece of cling film and spoon 2-3 tablespoons of filling into the center of the circle.
Using the bottom piece of plastic wrap, fold the dough in half over the filling and press to seal. Trim with a knife to form an even semicircle or press with the rounded edge of a bowl. Remove the plastic wrap and place the empanada on a parchment-lined baking sheet.
Preheat oven to 300°F (150°C). Heat 1 inch (2.5 cm) of vegetable oil in a large skillet until the temperature reaches 350°F (180°C) on a deep-fry thermometer. Fry the empanadas, a few at a time, until golden brown, about 4 minutes per side.
Transfer to a paper towel-lined baking sheet and keep in a warm oven while you bake the remaining pies.
Prepare the sauce:

Combine cilantro, olive oil, avocado, bell pepper, shallot, vinegar, and garlic in a blender. Add 1 teaspoon salt and 2 teaspoons black pepper and blend until smooth. If needed, add up to 1/4 cup water. Serve with empanadas.