Empanadas Venezolanas Recipe

I just finished making a batch of these incredible Empanadas Venezolanas Recipe, and my kitchen still smells amazing.

There’s something truly special about making the dough from scratch; it creates a texture and flavor that store-bought versions just can’t match.

These crispy, golden pockets filled with savory ground beef are a taste of home for me.

They are the perfect comfort food, whether for a big family breakfast or a party appetizer. I can’t wait for you to try this recipe and experience the authentic taste for yourself.

Ingredients

Here are the essential ingredients you’ll need to create the perfect empanada dough and a classic ground beef filling.

For the Dough

• 1 ½ cups cornmeal: This is the star ingredient that gives Venezuelan empanadas their signature flavor and color. Pre-cooked yellow cornmeal (like Harina P.A.N.) is the traditional choice for an authentic result.
• 2 tbsp all-purpose flour: Adding a small amount of flour helps to create a softer, more pliable dough that is less prone to cracking. For a gluten-free version, you can substitute this with cornstarch.
• ¼ tsp salt: Just a little salt enhances the natural flavor of the corn dough, balancing the overall taste.
• 1 ½ cups warm water: Using warm water helps the cornmeal hydrate properly, resulting in a smooth and easy-to-handle dough. You might need to adjust the amount slightly to get the right consistency.

For the Ground Beef Filling (Guiso)

• 1 lb ground beef: A lean ground beef (85/15) works well, providing enough fat for flavor without making the filling greasy.
• 1 medium onion, finely chopped: This adds a foundational sweet and savory flavor to the beef mixture.
• 1 bell pepper (any color), finely chopped: Red or green bell peppers contribute a slight sweetness and texture.
• 2 cloves garlic, minced: A must-have for a rich, aromatic filling.
• 1 tsp cumin: Adds a warm, earthy note that is characteristic of Latin American cuisine.
• Salt and pepper to taste: Season your filling generously to ensure it stands up to the dough.
• 2 tbsp vegetable oil: For sautéing the vegetables and browning the beef.

Note: This recipe makes approximately 22 empanadas, enough for several servings.

Variations

One of the best things about empanadas is how easily you can customize them.

• Cheese Filling (Queso): A very popular choice! Use a good melting white cheese like shredded mozzarella, queso de mano, or a Monterey Jack for a deliciously gooey center.
• Shredded Chicken or Turkey: Use pre-cooked and seasoned shredded chicken or turkey for a lighter but equally flavorful filling. Mix it with sautéed onions and peppers.
• Vegetable Filling: For a vegetarian option, create a filling with sautéed mushrooms, spinach, corn, and black beans. Season it well with the same spices used for the beef.
• Plant-Based Beef: You can easily substitute the ground beef with your favorite plant-based crumble for a vegan-friendly version. Just make sure your dough is also dairy-free.

Cooking Time

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes

Equipment You Need

• Mixing Bowl: To combine and knead the dough ingredients.
• Plastic Bag or Plastic Wrap: Essential for pressing the dough balls flat without them sticking. A zip-top bag cut open works perfectly.
• Plate or Rolling Pin: For evenly flattening the dough into thin discs.
• Large Frying Pan or Deep Fryer: To fry the empanadas until they are golden brown and crispy.
• Slotted Spoon or Tongs: For safely removing the hot empanadas from the oil.
• Paper Towel-Lined Plate: To drain any excess oil from the freshly fried empanadas.

How to Make Empanadas Venezolanas?

Making these empanadas is a rewarding process. Follow these steps for a perfect result every time.

Step 1: Prepare the Ground Beef Filling

First, prepare your filling so it has time to cool down before you assemble the empanadas. Heat the vegetable oil in a large skillet over medium heat and sauté the chopped onion and bell pepper until they soften. Add the minced garlic and cook for another minute until fragrant, then add the ground beef to the skillet.

Break up the meat with a spoon and cook until it’s browned all over. Drain any excess fat, then stir in the cumin, salt, and pepper. Reduce the heat to low, cover, and let it simmer for about 10-15 minutes to allow the flavors to meld. Set it aside to cool completely.

Step 2: Make the Empanada Dough

While the filling cools, you can make the dough. In a medium-sized mixing bowl, combine the cornmeal, all-purpose flour, and salt. Gradually pour in the warm water while mixing with your hand until the ingredients come together to form a soft, pliable dough that feels like play-doh.

If the dough feels too dry and crumbly, add a little more water, one tablespoon at a time. If it’s too sticky, sprinkle in a bit more cornmeal. Knead it for a few minutes until smooth, then cover the bowl and let the dough rest for about 10 minutes to fully hydrate.

Step 3: Form and Fill the Empanadas

Divide the rested dough into small, golf ball-sized portions. Place a sheet of plastic (from a cut-open zip-top bag) on your work surface. Place one dough ball in the center and cover it with the other side of the plastic.

Use a flat plate or a small cutting board to press down firmly on the dough ball, flattening it into a thin, round disc about 4-5 inches in diameter. Place a heaping tablespoon of the cooled ground beef filling in the center of the disc. Using the plastic sheet to help you, fold one side of the dough over the filling to create a half-moon shape.

Step 4: Seal and Fry the Empanadas

Press the edges of the empanada firmly to seal them. For a classic, perfectly shaped edge, you can use the rim of a small bowl or a round container to press down and trim the excess dough. This not only looks great but also ensures the filling stays inside during frying.

Heat about 2-3 inches of vegetable oil in a deep pan or pot to 350°F (175°C). Carefully place a few empanadas into the hot oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes, flipping once, until they are golden brown and crispy on both sides. Remove with a slotted spoon and let them drain on a paper towel-lined plate.

Additional Tips for Making This Recipe Better

• I’ve learned that letting the dough rest is a non-negotiable step. It makes the dough so much easier to work with and prevents it from cracking when you form the empanadas.
• Make sure your filling is completely cool before you start assembling. A warm filling can make the dough soggy and cause it to tear. I sometimes make my filling a day ahead to be sure.
• When I press the dough, I use a clear plastic bag so I can see how thin the disc is becoming. This helps me get a uniform thickness, which ensures even cooking.
• Don’t be afraid to season your filling generously. I find that a bold, flavorful filling is the key to an unforgettable empanada, as the corn dough has a mild flavor.
• For the crispiest empanadas, I always make sure my oil is at the right temperature. If it’s not hot enough, they’ll absorb too much oil and become greasy.

How to Serve Empanadas Venezolanas?

Empanadas are fantastic on their own, but serving them with the right accompaniments takes them to the next level. A classic pairing is guasacaca, a Venezuelan avocado-based sauce that is tangy and herbaceous. A simple garlic-cilantro aioli or a spicy dipping sauce also works wonderfully.

For a beautiful presentation, arrange the golden empanadas on a platter with small bowls of different sauces. Garnish with fresh cilantro sprigs and lime wedges on the side for a pop of color and freshness. They are perfect as a hearty breakfast, a satisfying lunch, or as appetizers for a gathering.

Nutritional Information

Here is an approximate nutritional breakdown per empanada. Please note that this can vary based on the specific ingredients and cooking methods you use.

• Calories: 322 kcal
• Protein: 12g
• Carbohydrates: 35g
• Fat: 15g

Make Ahead and Storage

Empanadas are great for making ahead, which is perfect for party prep or easy meals.

Storing

Once fried, empanadas are best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

Freezing

You can freeze uncooked empanadas for a quick meal later. Place the assembled but unfried empanadas on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag, where they can be stored for up to 3 months.

Reheating

To reheat fried empanadas, place them in an oven or air fryer at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again. For frozen empanadas, you can fry them directly from frozen; just add a few extra minutes to the cooking time.

Why You’ll Love This Recipe?

There are so many reasons to fall in love with making your own Empanadas Venezolanas.

• Authentic Homemade Flavor: The taste of empanadas made with fresh, from-scratch corn dough is incomparably better than any store-bought alternative. It delivers a truly authentic and satisfying experience.
• Completely Customizable: This recipe is a fantastic base for your creativity. You can fill them with anything you like, from different meats and cheeses to a variety of vegetarian and vegan fillings.
• Perfect for Any Occasion: Whether you need a quick and filling breakfast, a fun party food, or a satisfying snack, these empanadas fit the bill. They are always a crowd-pleaser.
• Naturally Gluten-Free: By using cornmeal and a cornstarch substitute for the flour, this recipe is naturally gluten-free, making it a wonderful option for those with dietary sensitivities.