How To make Cornmeal Empanadas

How to make empanadas with corn masa

Araceli shows you step by step how we make empanadas in our restaurant.

How to make Venezuelan Empanadas

Venezuelan Empanadas are fried corn flour patties stuffed with different fillings such as cheese, ham, beans, pulled steak, chicken or fish.

Families on the east coast of Venezuela started selling empanadas to tourists from their front porches shortly after they were introduced to the country in XVI. This practice made them a popular street vendor food across the country. Front-porch empanadas are still found today, and it is also very common for empanada-makers to send their children to sell empanadas at the beach or on the street. These young ambulant sellers can be heard from a mile away as they advertise their product off the top of their lungs:
“Eeeeempanadas!! Eeeeeempanadas!!”

Probably the most famous empanadas in Venezuela are found at Conejeros bazaar on Margarita Island. This busy flea market is buzzing with both locals and tourists looking to snatch a good deal and grab a bite of local fare. The empanaderas set up shop early in the morning and start the daily cook-off, each one certain that they have the best empanadas in town. Fish empanadas, made with a small shark called Cazon, is the top selling kind on the island.

This and other recipes on Criollo: A Taste of Venezuela cookbook, available on softcover and hardcover at criollocookbook.com.


Recipe
2 cups of water, or as needed
2 cups corn flour, or as needed
1 tbsp wheat our
1 tbsp sugar
A pinch of salt
Any filling such as cheese, ham, chicken salad, pulled steak, fish or black beans. Many of the dishes on the Criollo cookbook can be used as a filling for empanadas!

- Mix water, sugar and salt together and slowly add ours while mixing with your fingers. Adjust the amount of corn flour until you get should get a soft dough.
- Let rest for about 5 minutes then knead again. Divide in egg-sized balls.
- Heat up about 4 cups of vegetable oil in a pan or deep fryer on medium high until a wooden spoon bubbles in it. The oil should never smoke or else it will burn the empanadas.
- Flatten a ball of dough on a piece of plastic wrap. Make sure to wet your hands in water whenever handling the dough to prevent cracks.
- Put two spoonful of filling in the middle of the dough and use the plastic to fold it in half, giving the empanada its iconic half-moon shape.
- Seal edges by pressing down with your fingers, using either a bowl or a fork.
- Slide into hot oil and fry for about 5 minutes on each side or until golden brown
- Place on a strainer over paper towel and let cool for five minutes before serving.

Purchase Criollo: A Taste of Venezuela cookbook at criollocookbook.com

Check out Tutto Pasta's EmpanadaFest! This March 19th at 240 Sparks Street, Ottawa, ON.

Empanadas | How to make Colombian Empanadas

INSTAGRAM: @YourAverageSaladTosser
FACEBOOK: Chef Caleb Pastrana

Vegetarian Recipe:

Filling:

10 Cups packed Spinach
1 Cup Feta Cheese
1 Tbsp dried Basil
1 Tbsp dried Thyme
1 Tbsp dried Oregano
1 Pinch Chili Flakes
1 Tsp Salt

Vegetarian Dough:

2 Cups White Pre-cooked Corn Meal
1 1/2 Cups Warm Water

Colombian Empanada:

Filling:

1 Diced Onion
1 Diced Tomato
3 Cloves of Shredded Garlic
2 1/2 Tsp Cumin
2 Tsp Safron
1 Bunch chopped Coriander
1 Bunch sliced Scallions
1 Lbs Beef Tenderloin
1 Litre Beef Stock
3 Yellow Potatoes

Dough Recipe:

2 Cups White Pre-Cooked Corn Meal
1 1/2 Cups Warm Beef Stock

Venezuelan Arepas | The Frugal Chef

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Venezuelan arepas are easy to make and are a real treat. They are crisp on the outside and nice and buttery inside. They are also gluten free as they are made with precooked cornmeal. Fill them with your favorite filling for an outstanding experience.

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Makes 6 to 7
2 ½ cups warm water
1-teaspoon salt
2 cups precooked corn flour (PAN)
Butter


Place the water in a bowl and add the salt. Mix.

Slowly add the flour and mix with a spoon. Finish mixing with your hands until you have a non-sticky dough. Let it rest for a few minutes.

Place some oil in a bowl with water. Wet your hands and make a ball of dough. Squish it into a disk and form it while you spin it in your palms.

Place the arepas under a damp kitchen rag.

Heat your oven to 350 degrees F (176 C).

Melt some butter in a skillet (preferably cast iron). Place the arepas on it and brown – flipping a few times.

Place the browned arepas in the oven and bake for about 10 minutes until completely cooked through.

Handle the arepas carefully as they are hot. Cut the arepas open leaving an edge intact to form a pocket. Add a little bit of butter in the middle and fill with your filling of choice. Enjoy!

Print your recipe here -

Music by Sebastian Jacobs

Empanadas De Pollo. How To Make Venezuelan Chicken Empanadas

Marheidys prepares Chicken empanadas, a popular snack in Venezuela that is widely available here in Trinidad & Tobago. Beef Empanadas have also been very popular here for many years and could be found among our local bakery fare.

Empanada De Pabellon is a traditional Venezuelan snack that consists of shredded beef, sliced plantain, black beans and queso blanco (white Venezuelan cheese).

Marheidys is a cook/caterer. She prepares delicious meals for family events and special occasions. Get in touch with her to place orders for your favorite snacks, entrees and desserts.

Tel: 868-492-2361

#empanadas #howto #howtomake

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The Iconic Empanadas of Bogotá

The Empanada is a dish in which the fillings change from country to country and from city to city. Its origin dates back to Arabic cuisine, which followed a tradition of eating small pieces of many foods instead of a large one-ingredient meals. Each Colombian city has its empanada, and Bogotá, the capital city, is a special place for Empanadas. The truth is that this type of pastry, stuffed with rice and mixed with pieces of meat or chicken has become a definitive symbol of the Bogotá.

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