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 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
▼Check Out Chrisal's Recipe On Our Website:
▼Follow Us On Twitter For Updates:
▼Follow Us On Instagram:
Join this channel to get access to perks:
Shredded beef empanadas
Learn how to make some Venezuelan shredded beef empanadas in a few simple steps! With a little practice you'll become an empanada master!
#empanadas #cornmeal #harinapan #recipes
How to Make Colombian Empanadas From Scratch
If you already love empanadas, watch Chowhound’s Guillermo Riveros make his favorite Colombian treat: empanadas de pipián (scroll down for recipe). He makes his version with pantry-friendly ingredients he had at home, based on an ancestral indigenous recipe that is not only delicious and easy to follow, but good for everybody - these empanadas are both vegan and gluten free. These golden, crispy empanadas are packed with potatoes and roasted peanuts, and guaranteed to be addictive.
Empanadas de Pipián Recipe
Dough ingredients:
1 cup P.A.N Pre-Cooked White Cornmeal
1 cup warm water
Spice blend
1 tsp salt
1 tsp vegetable oil
To make the spice blend combine:
¼ tsp ground achiote
¼ tsp turmeric powder
¼ tsp onion powder
¼ tsp garlic powder
Filling ingredients:
2 tbsp olive oil
2 large potatoes, peeled and diced
1/2 cup roasted peanuts, finely chopped
salt and pepper
¼ cup chopped tomatoes
¼ cup chopped scallions
⅔ cup chopped bell pepper
1 garlic clove, minced
1 ½ cup water
Vegetable oil for frying
Directions:
To make the filling, heat up the olive oil on a medium pan over medium heat.
Cook the scallions, bell peppers and tomatoes stirring frequently for 3-4 minutes.
Add the garlic and cook for 1-2 minutes stirring frequently.
Add the potatoes, season with salt and pepper, and cook for 3-4 minutes stirring frequently.
Add water, turn heat down to medium-low and let cook covered for 15 minutes.
After 15 minutes liquid is absorbed, and you should be able to easily mash the potatoes with a wooden spoon.
Add peanuts and stir until well combined.
Set aside and let cool.
To make the dough, add the pre-cooked cornmeal, warm water, vegetable oil and spice blend in a bowl.
Stir to combine.
Using your hands knead gently until you have a uniform and smooth ball.
Set aside.
To make the empanadas, break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.
Cut a piece of plastic wrap or a plastic bag, place the ball of dough over plastic and roll out or press until you have a uniform thin disc.
Place about ½ tbsp of filling in the center of the disc.
Using the plastic underneath, fold the dough over to enclose the filling, forming a half moon.
Remove excess dough by making a clean cut using a small bowl or cup.
Set formed empanadas aside until oil is ready for frying.
Fill a medium large pot with vegetable oil and heat over medium heat to 360°F.
Carefully place 2-3 empanadas at a time in the heated oil and fry for about 2-3 minutes until golden on all sides.
Carefully transfer the empanadas to a plate lined with paper towels and remove excess oil.
Serve with your favorite hot sauce, or hogao sauce. Enjoy!
--
Subscribe to Chowhound:
Follow Chow-To:
Follow Chowhound on Twitter:
Follow Chowhound on Facebook:
Follow Chowhound on Instagram:
Watch cocktail videos:
Transcend cultures & borders with Universal Eats:
Join the Chowhound community:
GROUND BEEF EMPANADAS with poblano peppers and cheese | Empanadas De Carne Molida ❤
All VIDEOS FOR RACHEL COOKS WITH LOVE
These amazing cheesy GROUND BEEF EMPANADAS will totally amaze you, they are hearty and packed with delicious flavor. They are easy and quick to make. I often make and serve these delicious ground beef empanadas for my Ron and I and also when I'm having family over for fun weeknight or weekend dinners, and they rave over them, including my grandchildren. I love to serve them with a big pot of pinto beans or a cold salad, and I never forget to side them with my salsa de molcajete and guacamole for a delicious topper. The combination of the poblano peppers, onions, tomatoes and the sweetness of the carrots with the cheesy filling are enough to make this one of your favorite meals.
MASA INGREDIENTS --------------------------
2 C. Maseca (yellow or other)
1 tsp All purpose flour
3/4 tsp salt
1/2 tsp baking powder
1 &1/2 to 1 & 3/4 C. warm water (you adjust)
MEAT FILLING --------------------------
1 lb. ground beef 80/20
1/2 small onion (diced)
2 roasted poblano peppers (diced)
1 large Roma tomato (diced)
1 med carrot (little cubes)
2 tsp Beef bouillon (I used knorr)
1/3 C. water
spices from molcajete
1/2 tsp salt (you decide amount)
SPICES IN MOLCAJETE-------------------
1/2 tsp peppercorns
1/2 tsp cumin
3 whole Allspice (pimienta gorda)
1/4 C. water
1/4 tsp salt
FOR BUSINESS INQUIRIES ONLY
guzman_rachel@yahoo.com
(As an Amazon Associate I earn from qualifying purchases)
Orange Le Creuset braiser
#groundbeefempanadas
#empanadaswithpoblanopeppersandcheese
#empanadasdecarnemolida
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Colombian Empanadas Recipe
Hello everyone! ???? I’m back this week with one of my favorite recipes of all time, Colombian Empanadas! I first tasted these through my BFF/Roommate in my CIA days, family home. I couldn’t figure out what made the crust so crispy yet soft on the inside. Finally a recipe I can always rely on to give me that crispy skin and that juicy meat with decadent potatoes!
Here is the link that inspired these babies:
Thank you Honey for making these wonderful empanadas and sharing it with the world!
Don’t forget about the Aji Sauce that goes perfectly with these babies! Check it out on my channel!
Ingredients
(Y:35-40 Each, 3in big)
Dough:
•3 C PAN Masarepa Pre-Cooked Yellow Corn Flour
•1 cube Chicken bouillon
•2 Tbsp Butter
•3 1/2 C Hot water
•1Tbsp Sazón Azafran seasoning
•1 tsp salt
Filling:
•1# Ground beef
•1 cube chicken bouillon
•2 C water
•1 Tbsp Suzon Azafran Seasoning
•4C peeled & 1/4in diced potatoes
Sofrito (Latín American Sauce used as a base):
•1/2 C chopped yellow onions
•2 C peeled, chopped tomatoes
•1/2 C chopped scallions/green onion
•2 Tbsp minced garlic
•4 Tbsp chopped cilantro
•4 Tbsp chopped red bell pepper
•Salt & Pepper
•1Tbsp Cumin
•1/2 Tbsp Onion Powder
Instructions:
Making the dough:
1. Mix all the ingredients except the corn flour.
2. Slowly pour the mixed liquid into the corn flour.
3. Use your hands to make sure all the lumps are gone and mixed well with the butter.
4. Cover with plastic and put in the refrigerator to cool.
Note: If your dough is too sticky, add more flour. If it’s too dry, add more water. You want a supple dough, preferably not sticky.
Filling:
1. Mix the chicken bouillon, water and sazón together. Set aside.
2. Sear the ground beef and add the chicken stock water with Sazon. Cover with a lid and simmer for 10 min or until the meat is brown and fully cooked.
3. After, add the potatoes and cook until soft, 5-10 minutes more.
4. Once the potatoes are ready, take it off the pan and set it aside.
5. Using the same pan, add the sofrito. Stir fry for 3 -5 min. Stir in the meat mixture and mix it all together. Add the seasonings to your liking. Turn the stove off and place the filling on a pan to cool it down. Make sure both the dough and filling are both cold before assembling them.
Assembly:
1. To make the disks of dough, have a flat surface to press down with or use a tortilla press. Here I lined it with 1 plastic ziploc, split into two. I place a 2 ounce ball of dough in the middle of the plate and then squeeze it down until about a 1/8in thick.
2. Once you have a disc, you can put 1 heaping Tbsp of filling in the center. Fold over the dough using the plastic to help take out any air bubbles from the inside.
3. Using a circular bowl or cup, press down on the dough to seal everything together. Peel off the empanada and set it on a paper lined sheet tray.
4. When you have all of your empanadas made, put them in the freezer to harden. It is easier to fry them while frozen rather than soft and sticky. 10-15 min. Minimum
5. Using a heavy bottomed cast iron pan, fill it up with canola oil just below halfway. Once the oil is hot (375F) Place the empanadas in the oil. Do this in batches. Each side should only take 4-5 minutes depending how frozen your empanadas are. The skin should have a slight browning. It should also be crispy on the outside like a shell that puffed up after frying.
6. Once browned (dough is yellow so the browning is only slightly seen), carefully take it out of the hot oil using a spider or tongs and onto a wire racked sheet tray.
7. Eat while it’s still fresh and try it with the Aji Sauce recipe that I posted on my channel!
Enjoy and let me know what you think!
Please hit the thumbs up & subscribe for more videos! ????????❤️
Find photos & more recipes on the link below!
Instagram:
Music: Circuit
Musician: Jef