Party food Meal prepdairy-freegluten-free

Venezuelan Beef Empanadas

Name: Venezuelan Beef Empanadas
Total time: 50 min
Yield: 6 servings
Cuisine: Venezuela
Ingredients: 450g beef mince; pinch of ground cumin; 250ml vegetable oil, for frying plus 1 tbsp for filling; 1 brown onion, finely chopped; 1/2 green pepper, chopped; 1/2 red pepper, chopped; 1 tsp garlic powder; 40g capers, drained; 200ml tomato passata; 1 tsp all-purpose seasoning; 300g pre-cooked yellow cornmeal (masarepa); pinch of black pepper

Crisp golden cornmeal turnovers packed with savoury spiced mince, peppers and briny capers.

50 min serves 6 Medium Watch

Ingredients

450g beef mince500g

pinch of ground cumin40g

250ml vegetable oil, for frying plus 1 tbsp for filling1L

1 brown onion, finely chopped3 pack

1/2 green pepper, chopped1

1/2 red pepper, chopped1

1 tsp garlic powder50g

40g capers, drained100g

200ml tomato passata500ml

1 tsp all-purpose seasoning100g

300g pre-cooked yellow cornmeal (masarepa)1kg

pinch of black pepper50g

Method

Season meat with Adobo. In skillet, heat oil on medium high. Cook meat until pink is gone. Stir in onion, pepper, garlic, alcaparras, tomato sauce and Sazón. Cook, stirring often until most of the liquid has evaporated (about 20 minutes). Cool.
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 ⅛ 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.
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.

Cost to cook

serves 6 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £5.34 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£10.40 est. · serves 6

Ingredients

450g beef mince500g

pinch of ground cumin40g

250ml vegetable oil, for frying plus 1 tbsp for filling1L

1 brown onion, finely chopped3 pack

1/2 green pepper, chopped1

1/2 red pepper, chopped1

1 tsp garlic powder50g

40g capers, drained100g

200ml tomato passata500ml

1 tsp all-purpose seasoning100g

300g pre-cooked yellow cornmeal (masarepa)1kg

pinch of black pepper50g

Method

Season meat with Adobo. In skillet, heat oil on medium high. Cook meat until pink is gone. Stir in onion, pepper, garlic, alcaparras, tomato sauce and Sazón. Cook, stirring often until most of the liquid has evaporated (about 20 minutes). Cool.

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 ⅛ 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.

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.