Many people stuff empanadas with chicken, or beef and cheese, etc., but the one I propose is the recipe taught to me by a Colombian lady who once lived in Italy.
The same recipe is also prepared in Venezuela, because I have a friend there and I know she makes them the same way.
The filling is based on beef sirloin, make sure to choose a cut that remains tender when cooked.
The dough of the empanadas is partly made of cornmeal, generally using PAN flour, which is the same used for making arepas.
Unfortunately, they are strictly fried. I rarely fry at home and prefer to save the “frying” moment for the most popular recipes at my house.
Make the empanadas yourself and let me know if you liked them.
So, all that’s left is to replicate the recipe, and if you do, feel free to send me your photos, I will post them on my fb page in your name!
Approx. 190 Kcal per each empanada
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 15 empanadas
- Cooking methods: Frying
- Cuisine: Venezuelan
- Seasonality: All seasons
Ingredients to make the Empanadas
- 1 1/4 cups All-purpose flour
- 3/4 cup PAN or other fine cornmeal
- 5 3/4 oz Water, approximately
- 4 tsp Extra virgin olive oil
- 1 tsp Heaped salt
- 14 oz Beef sirloin
- 1 Small onion
- 1 Small carrot
- 7 oz Fresh tomatoes
- 7 oz Potatoes
- 2 tbsps Extra virgin olive oil
- to taste Salt
- to taste Pepper
- to taste Ground cumin
- Sunflower oil for frying
Empanadas Preparation
First, boil the potatoes in large pieces without the skin for a few minutes, the result should be that the potatoes are still slightly firm.
This step is optional; if you want, you can cut the potatoes into pieces and add them together with the meat and let them cook together, you can choose.
In a non-stick pan, add the oil, heat the pan, then add the carrot and onion cut into small pieces, stirring occasionally until golden.
Meanwhile, cut the beef stew into medium-small pieces, and when the sauté is ready, add the meat, cooking and turning for 3-4 minutes.
Cut the tomatoes into pieces and add them to the other ingredients in the pan, mixing well, and add the potatoes.
Season the mixture with salt, a pinch of pepper, and a little ground cumin.
At this point, just cover the pan and let it cook over low heat for about 1 hour and a half, stirring occasionally.
Once cooked, let cool and once cooled, shred the meat with your hands.
Meanwhile, prepare the dough by combining in a bowl all the ingredients for the dough and forming a ball from which we will make balls weighing about 1.75 oz.
To make the empanadas, take a sheet of food-safe cling film, place the dough ball, another sheet of cling film, and roll out with a rolling pin until you get a thin circle.
Remove the first sheet of cling film, and at this point, place a tablespoon of filling in the center of the dough
fold it over into a ravioli shape using the cling film as a base, seal with your hands, and with a round shape, define the ravioli by removing the excess dough.
At this point, remove it from the cling film, and we have obtained the first empanada.
Repeat this operation for the other empanadas and place them on a tray ready to fry.
Heat the oil for frying and fry on both sides, drain on absorbent paper, and serve, preferably hot.
