Venezuelan Beef Empanadas
Crispy Venezuelan beef empanadas made with corn dough and a flavorful filling. An authentic, gluten-free recipe that is easy to make at home.
Servings 4 empanadas
Calories 471kcal
Ingredients
For the Beef Filling
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 onion chopped
- 1 red pepper diced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1/4 cup ketchup
- 1 teaspoon garlic powder
- Optional: pinch of cumin or paprika
For the Dough
- 1 cup warm water
- 1 cup pre-cooked corn flour masarepa
- 1/2 teaspoon salt
- Oil for frying
Instructions
Make the Beef Filling
- Heat oil in a pan over medium heat
- Add ground beef and cook until browned, breaking it apart
- Add onion and red pepper, cook until soft
- Add Worcestershire sauce, tomato paste, ketchup, garlic powder, and spices
- Cook for 2 to 3 minutes and adjust seasoning
Make the Dough
- Place warm water in a bowl
- Add salt
- Add corn flour and mix until a soft dough forms
- Let rest for 2 minutes
Assemble and Cook
- Place plastic wrap on the counter
- Flatten a portion of dough on top
- Add filling to the center
- Fold using the plastic wrap
- Seal edges well
- Trim excess dough if needed
- Fry in hot oil for about 3 minutes per side until golden
- Drain on paper towels and serve
Notes
- Crispy texture comes from frying in hot oil. Do not overcrowd the pan
- Seal edges well to prevent filling from leaking
- Dough should feel soft and pliable, not dry
- You can freeze empanadas before frying and cook from frozen
Nutrition
Serving: 1empanada | Calories: 471kcal | Carbohydrates: 34g | Protein: 23g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 652mg | Potassium: 645mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1078IU | Vitamin C: 43mg | Calcium: 84mg | Iron: 4mg
