Empanadas Venezolanas Recipe
Empanadas venezolanas are a traditional Venezuelan pastry dish made with cornmeal-based dough and seasoned fillings such as beef, chicken, or vegetables.
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Servings: 3 people
Calories: 284kcal
Equipment
- 1 Oven
Ingredients
- 1/4 medium onion diced - One-fourth of a medium onion, diced, providing a sweet and savory flavor to the dish, adding depth and complexity to the overall taste profile.
- 1 tablespoon extra-virgin olive oil - One tablespoon of extra-virgin olive oil adding a smooth and fruity richness to the dish, providing a healthy fat source, and enhancing the overall flavor profile.
- 2 teaspoons white vinegar - Two teaspoons of white vinegar providing a tangy and acidic element to the dish, adding a bright and refreshing note that balances the flavors.
- 1/8 tablespoon green bell pepper diced - One-eighth of a tablespoon of green bell pepper, diced, offering a mild and slightly sweet flavor, adding a fresh and crisp element to the dish.
- Freshly ground pepper - Freshly ground pepper adding a bold and spicy kick to the dish, enhancing the overall flavor profile and adding depth to the meat.
- 2 bay leaves - Two bay leaves imparting a subtle and aromatic flavor to the dish, adding depth and complexity to the overall taste profile.
- 1 1/2 tablespoons sugar - One and a half tablespoons of sugar adding a touch of sweetness to enhance the flavors of the dish, balancing the savory and aromatic components.
- 1 teaspoon paprika - One teaspoon of paprika offering a smoky and slightly sweet flavor, adding depth and richness to the dish, and enhancing the overall taste experience.
- 1/2 shallot diced - Half a shallot, diced, providing a milder and sweeter flavor compared to onions, adding a delicate and aromatic note to the dish.
- Kosher salt - Kosher salt serving as a fundamental seasoning element, enhancing the flavors of the other ingredients, and ensuring a well-balanced taste.
- 1 teaspoon sazon completa - One teaspoon of sazon completa a Latin seasoning blend, adding a unique and savory flavor profile to the dish, with a combination of spices that enhance the overall taste experience.
- 1 clove garlic minced - One clove of garlic, minced, offering a pungent and robust flavor to the dish, infusing it with a savory and aromatic note that enhances the overall taste profile.
- 1/8 teaspoon dried oregano - One-eighth of a teaspoon of dried oregano offering a fragrant and herbaceous flavor to the dish, adding a hint of earthiness and depth.
- 1/8 teaspoon ground cumin - One-eighth of a teaspoon of ground cumin providing a warm and earthy flavor, adding depth and complexity to the dish.
- 1/2 scallion chopped - Half a scallion, chopped, offering a mild and fresh onion flavor to the dish, adding a vibrant and aromatic element that brightens up the flavors.
- 3/4 tablespoon unsalted butter - Three-fourths of a tablespoon of unsalted butter adding richness and a velvety texture to the dish, enhancing the overall flavor profile.
- 1 3/4 cups precooked cornmeal - One and three-fourths cups of precooked cornmeal providing a hearty and comforting texture to the dish, with a slightly grainy and nutty flavor.
- 5/8 cup cilantro leaves and stems - Five-eighths of a cup of cilantro leaves and stems offering a fresh and herbaceous flavor, adding brightness and a vibrant green color to the dish.
- 1/8 green bell pepper chopped - One-eighth of a green bell pepper, chopped, adding a mild and slightly sweet flavorI apologize, but it seems like the response got cut off. Could you please provide the remaining ingredient(s) so that I can enhance them with additional descriptive phrases?
- 3/4 pound beef blade roast cut into 4 pieces, trimmed - Three-quarters of a pound of beef blade roast, cut into four pieces and trimmed, providing a tender and flavorful meat base for the dish, with marbling that adds richness and juiciness.
- 1 1/2 teaspoons salt - One and a half teaspoons of salt serving as a fundamental seasoning element for the cornmeal, enhancing its natural flavors and ensuring a well-balanced taste.
- 3/4 tablespoon vegetable oil plus more for greasing and frying - Three-fourths of a tablespoon of vegetable oil, used for greasing and frying, providing a neutral flavor and ensuring a crispy and golden exterior for the cornmeal dish.
- 1/8 tablespoon plus 1 teaspoon all-purpose flour - One-eighth of a tablespoon plus one teaspoon of all-purpose flour serving as a binding agent and helping to achieve a cohesive texture for the cornmeal dish.
- 1/2 medium avocado halved, seeded, and peeled - Half a medium avocado, halved, seeded, and peeled, offering a creamy and buttery texture, adding richness and a subtle nutty flavor to the dish.
Instructions
- Begin by making the filling. Preheat the oven to 350 degrees F (175 degrees C). Place the beef in a roasting pan and season with bay leaves, salt and pepper. Roast for 1 hour or until tender.
- While the meat is cooking, heat the oil in a large skillet over medium-high heat. Add the onion, pepper, garlic, and shallots and cook for about 3 minutes until softened. Add the scallion, paprika, sazon completa, oregano and cumin; season with salt and pepper to taste. Add the roasted beef to the skillet along with any accumulated juices from the roasting pan. Cook for a few minutes to combine flavors. Remove from heat and set aside to cool.
- To make the dough, place the sugar, oil, butter, salt, cornmeal and flour in a food processor and pulse until a smooth dough is formed. Grease a baking sheet with oil or butter. Roll out the dough on the greased baking sheet into an 11-inch diameter circle about 1/4-inch thick. Cut into 12 wedges using a sharp knife or pizza cutter.
- Place 2-3 tablespoons of filling onto each wedge, leaving about 1/2 inch around the edges for sealing. Fold over each wedge to form an empanada shape (it should look like a half moon). Seal edges by pressing with a fork or your fingers.
- Heat oil in a large skillet over medium-high heat. Fry the empanadas for 2 minutes on each side or until golden brown and cooked through. Serve with your favourite salsa or dipping sauce, if desired.
- To make the sauce, combine all ingredients in a food processor and process until smooth. Taste and adjust seasonings to your preference. Serve with the empanadas as desired.
Notes
• You can also bake the empanadas instead of frying them – simply preheat the oven to 350 degrees F (175 degrees C) and bake for 15-20 minutes or until golden brown and cooked through.
• If you can’t find precooked cornmeal, you can substitute it with 3 1/2 cups fine yellow cornmeal, 2 teaspoons baking powder, and 1 teaspoon salt.
• If using a food processor for the dough, pulse quickly so the ingredients are not over-processed.
• Keep empanadas warm in a preheated 200 degree F (93 degrees C) oven while preparing the other batches.