Venezuelan Empanadas

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oh btw we omitted the sugar, you don't need it. Also don't work the dough too much, stop when it comes together and make balls, we made about 28 and be sure and sprinkle each one with water before you flatten out and handle gently when handling and make sure they are sealed up or grease will get in when frying. Also you can not roll out too thin...you have to find the right thickness

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The filling was absolutely wonderful. I added a little heat to it and I couldn't wait to make it again. I also had a lot of trouble with the dough, I was able to get it together enough to fry but my boyfriend said we will never try the "divorce dough" again. We didn't even bother with the sauce, since the dough took an hour to get prepared.

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To make Venezuelan empanadas is not an easy task, if you are not familiar with the process. I suggest if you are going to try this recipe to stick with Harina P.A.N. brand corn meal, if you can't find it don't try it, and try to look for videos where you can watch venezuelans making them (there are a lot of them out there.

For the creatives out there. DO NOT EVEN ATTEMPT TO BAKE THEM. they have to be fried. But you can certainly be creative with the filling.

Well I have to go, I have to make empanadas now. I haven't had one in three moths.

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Please, please do not rate a recipe down because you used different ingredients or couldn't find the right one. Ratings are based on the recipe provided not your altered version. ...Anyway, you can find frozen empanada dough in the latin section of your groceries freezer. This dough is not like the one in this recipe but you save lots of time and energy. I use this dough to make Cuban empanadas and it's a fail safe way to go when you have no other alternative but to make it yourself. Who has the time or energy! Try them and you will be happy. I rated this recipe based on the use of the meat.

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Ok, do you buy the cornmeal pre-cooked or do you cook it yourself?

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I tried this recipes using boneless beef short ribs instead of the beef they used. I cooked it in beef broth then made the filling according to the recipe. It was amazing!! However I could not find the precooked cornmeal and used instant masa instead. The dough did not hold up well, plus the sugar made it too sweet. The sauce was by far the most disgusting thing I've ever eaten. It tasted like dirt and nothing I added made it taste any better.

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The sauce sounds interesting but I must say there are SO MANY recipes for empanadas because different hispanic cultures make them differently. You have to have them cooked for you to know which one you like and that takes research and traveling but to make it easy on yourself just book a plain to Miami, FL :

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Being as I do my best to cook control carbs and reduced sugars, I can see no reason for the sugar to be added in the savory recipe. I find that sugar is often add for no reason, like savory or old world breads. I have been told by many that it is needed to make the yeast work. I have been baking breads for years with yeast and or sourdough and never added sugar. So far no one has give me a good explanation Chef Robert Here in the Land Of Enchantment.

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I am a Venezuelan and grew up watching people make empanadas, some for sale and some just for the pleasure of eating them. This recipe published here for the dough, is not the wonderful empanada dough we use. OUR dough is made from strictly HARINA PAN, you dont add wheat flour, PAN is sold in most latin american markets. The empanada dough is made by making a syrup with papelon, or piloncillo as known in Mexico, then you cook a real ripe plantain, make a puree and then these two ingredients are added to the Harina Pan, to make the dough. When the dough is pliable, you add hard white cheese and finish working the dough. It is a process of trial and error to get the right consistency, but if you start with 4 cups of syrup use 3 cups harina PAN and incorporate the mashed plantain and add more syrup until it is pliable, add the cheese and knead until is soft and not sticky. The filling in this recipe is fine, and so is the rest of the procedure. Enjoy lilar

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Save yourself the time and effort and use either rolled refrigerator pie crusts or puff pastry for empanadas. I've made many different fillings and they all turn out great. When using the pie crusts brush them with a little beaten egg wash for a nice golden crust.