Venezuelan Empanada Recipe?

Question

Hi! I'm looking for an authentic (or at least, as authentic as I can get) Venezuelan recipe for Empanadas! The ones made with the P.A.N flour, and are deep fried. Doesn't really matter which type they are, be it beef or pork or plantain. Due to it being my first time making them (if i can find a recipe) I'd prefer whichever may be easier to make, though something with plantain and beef would be delicious!

Also, any instruction on how to prepare/cook these snacks would be great as well!

Thank you in advance, I look forward to possibly making some of these delicious venezuelan goodies!

Answer 1

Makes 48 empanadas

This is a classic Venezuelan empanada made with either wheat flour or arepa flour, depending on the cook's preference. To serve these turnovers for a cocktail party, make them ahead and freeze. Your guests will really appreciate them.

2 tablespoons canola oil

12 ounces lean ground pork or beef, or a combination

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 medium-size onion, chopped (1 cup)

2 medium-size ripe but firm tomatoes (10 to 12 ounces),

peeled, seeded, and quartered

1 small red bell pepper, seeded and cut into pieces

1 clove garlic, chopped

1 teaspoon capers, drained

1/4 cup muscatel wine or cream sherry

6 small black olives, pitted and finely chopped

2 tablespoons dried currants

1 recipe Masa para Empanadas al Homo

1 large egg lightly beaten with 1 tablespoon water

1. In a large frying pan, heat the oil over medium heat. Add the pork, oregano, cumin, salt, and black pepper and cook, breaking up the meat, until the pink color disappears.

2. Place the onion, tomatoes, bell pepper, garlic, and capers in a blender or food processor and process until smooth. Add the puree to the meat along with the muscatel, olives, and currants and cook until most of the liquid has evaporated but the mixture is still moist. Taste for salt. Remove from the heat, let cool, cover with plastic wrap, and refrigerate for a couple of hours or overnight to let the flavors develop.

3. On a lightly floured surface, roll the dough into 4 logs and cut each into 12 pieces. Roll each piece into a 3-inch circle. Place 1 teaspoon of the filling in the center, lightly brush half of the edge with the egg mixture, fold in half to form a half-moon, and press the edges together firmly.

4. Preheat the oven to 375 degrees F.

5. Just before baking, brush the empanadas with the egg mixture and bake on the upper oven rack until lightly colored, about 20 minutes. Be careful: overcooking will dry out the filling. Serve warm.

Answer 2

INGREDIENTS PREP AMOUNT

Pastry  

Flour, all purpose  3 cups

Baking powder  1 Tbsp

Salt  1 tsp

Lard, shortening or oil  1/4 cup

Milk, water or broth  1/2 to 3/4 cup, as needed

    

Pino Filling  

Oil  2-3 Tbsp

Onion minced 1 each

Garlic minced 2-3 cloves

Ground beef  1 lb

Paprika  1 Tbsp

Cumin seed  1 tsp

Oregano  1 tsp

Water or stock  1 cup

Flour  1 Tbsp

Raisins (opt.)  1/2 cup

Olives, black or green (opt.) pitted, chopped 1/4 cup

METHOD

Basic Steps:  Mix → Knead → Rest → Sauté → Simmer → Roll → Cut → Fill → Bake

Mix flour, baking powder and salt together in a large bowl. Rub the lard or shortening into the flour with your fingers to break it up into small pieces. If using oil, simply stir it in.

Stir in just enough milk, water or broth to form a kneadable mass. Remove it to a floured board and knead for about 5-10 minutes until it is silky smooth. Add a little flour if it is too sticky. Cover it with a towel or bowl and let it rest at least 30 minutes.

While the dough is resting, heat the oil in a sauté pan over medium flame. Sauté the onions until they turn translucent. Add the garlic, paprika, cumin and oregano and sauté 1-2 minutes more. Add the ground beef, salt and pepper and sauté, breaking up the beef until it is cooked through.

Stir in the water or stock, raisins and olives and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes till thickened. Adjust seasoning, remove from heat and set aside to cool.

Preheat your oven to 375°F. Cut the dough into 12 equal portions. Lightly flour a work surface and roll each portion into a 6- to 8-inch round. Add about 1/4 cup of filling to the center of the pastry round, leaving a 1/2-inch border. Wet the edges with a finger dipped in water, fold over into a half moon and seal the edges with the tines of a fork or by rolling them up into a scalloped edge. Lay out on a baking sheet.

Brush tops with an egg beaten with a little water if you like. Bake for 30-40 minutes till browned on top.