Venezuelan turnovers
A Venezuela snack made with beef. Ready in about 45 minutes. Difficulty: medium.
- 25 minPrep (about)
- 20 minCook (about)
- 45 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 12 oz ground beef
Fresh & other
- ¾ cup onions
- ⅓ cup green bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
- ⅓ cup red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
- 3 tbsp capers
- 1 can sazon
- 2 yellow masarepas
Sauces & oils
- 2 ¼ tsp vegetable oil
- 1 can tomato sauce
- For frying vegetable oil
Spices & seasonings (3): pepper, ground cumin, garlic powder
- Pinch pepper
- Pinch ground cumin
- ¾ tsp garlic powder
How to make it
Steps in our own plain words.
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Season meat with Adobo.
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Heat oil on medium high in pan.
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Cook meat until pink is gone.
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Stir in Saz, tomato sauce, alcaparras, garlic, pepper and onionón.
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Heat, stirring often till most of the liquid has evaporated (around 20 minutes), cool.
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Prepared dough should be moist plus should hold together, but should not stick to your fingers.
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Start with about ½ cup of dough.
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Roll in a ball between palms of your hands.
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Working on sheet of non-stick parchment paper, form your ball in a 5-inch circle about ⅛ inch thick.
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Place a generous tbsp, of filling.
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Do it on one half of circle plus using parchment paper close dough.
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Do it over to form a semi-circle.
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To seal plus trim edges of your empanada, press lip of inverted bowl.
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Do it over semi-circle shaped patty.
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Repeat for all the Empanadas.
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Heat ½ inch of oil till hot but not smoking in large pan on medium high.
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Cook empanadas in batches, turning when or twice until lightly browned.
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Drain on paper towel.
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Do not over crowd pan or let oil get too hot.
More beef recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.