Venezuelan Turnovers – Empanadas
These delicious Venezuelan Turnovers – Empanadas are another yummy treat you won’t want to miss making at home. To ensure success, always count on GOYA® Masarepa – Pre-Cooked Yellow Corn Meal along with ground beef, onions, GOYA® Tomato Sauce, peppers, GOYA® Alcaparrado, and a few other ingredients to make these empanadas your favorites.
Total Time
60m
Prep Time:10m
Yields:24 Empanadas
Ingredients
1 lb.
ground beef
2 tbsp.
1 cup
onions, finely chopped
½ cup
green pepper, finely diced
½ cup
red bell pepper, finely chopped
1 tbsp.
⅛ cup
1 can
(8 oz.)
1 packet
2
Directions
Step 1
Season meat with Adobo. In skillet, heat oil on medium high. Cook meat until pink is gone. Stir in onion, pepper, garlic, Alcaparrado, tomato sauce and Sazón. Cook, stirring often until most of the liquid has evaporated (about 20 minutes). Cool.
Step 2
Prepared dough should be moist and should hold together, but it should not stick to your fingers. Start with about ½ cup of dough and roll into a ball between palms of your hands. Working on a sheet of non-stick parchment paper, form the ball into a 5-inch circle about 1/8 inch thick. Place a generous tbsp. of filling on one half of circle and using parchment paper close dough over to form a semi-circle. To seal and trim edges of the empanada, press lip of inverted bowl over semi-circle shaped patty. Repeat for all the Empanadas.
Step 3
In large skillet on medium high, heat ½ inch of oil until hot but not smoking. Cook empanadas in batches, turning once or twice until lightly browned. Drain on paper towel. Do not over crowd skillet or let oil get too hot.
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Venezuelan Turnovers – Empanadas
Prep Time 10m
Total time 60m
Yields: 24 Empanadas
These delicious Venezuelan Turnovers – Empanadas are another yummy treat you won’t want to miss making at home. To ensure success, always count on GOYA® Masarepa – Pre-Cooked Yellow Corn Meal along with ground beef, onions, GOYA® Tomato Sauce, peppers, GOYA® Alcaparrado, and a few other ingredients to make these empanadas your favorites.
Ingredients
1 lb.
ground beef
2 tbsp.
1 cup
onions, finely chopped
½ cup
green pepper, finely diced
½ cup
red bell pepper, finely chopped
1 tbsp.
⅛ cup
1 can (8 oz.)
1 packet
2
Directions
Step 1
Season meat with Adobo. In skillet, heat oil on medium high. Cook meat until pink is gone. Stir in onion, pepper, garlic, Alcaparrado, tomato sauce and Sazón. Cook, stirring often until most of the liquid has evaporated (about 20 minutes). Cool.
Step 2
Prepared dough should be moist and should hold together, but it should not stick to your fingers. Start with about ½ cup of dough and roll into a ball between palms of your hands. Working on a sheet of non-stick parchment paper, form the ball into a 5-inch circle about 1/8 inch thick. Place a generous tbsp. of filling on one half of circle and using parchment paper close dough over to form a semi-circle. To seal and trim edges of the empanada, press lip of inverted bowl over semi-circle shaped patty. Repeat for all the Empanadas.
Step 3
In large skillet on medium high, heat ½ inch of oil until hot but not smoking. Cook empanadas in batches, turning once or twice until lightly browned. Drain on paper towel. Do not over crowd skillet or let oil get too hot.