Venezuelan Empanadas

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I made the meat, everything turned out fine. Didn't make the sauce because I wanted to finish the empanadas first. The dough was a joke.; all I had was a pile of mush. I tried everything from adding more corn meal, more flour, nothing worked. I never ended up with a dough that I could "knead". Very disappointing. Will try to find a recipe for corn meal dough and see if I can salvage something and be able to use the meat in some way. The so called dough I had to throw away; it was a mess.

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I was so excited to try a new empanada recipe, but after all the work (and dirtying up every pan in my kitchen!, I was a little disappointed at how MILD these turned out. I was hoping for a little bit more pizazz after spending 2+ hours on these. The plastic bag trick did make rolling out the dough easier, but I ran out of dough before I ran out of filling. The highlight of this recipe for me was the cilantro/avocado dip - I will absolutely be making it again! As for the empanadas... next time I'll use poblano peppers and hope for the best.

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My husband and I made this today. First of all, the finished product is delicious. A couple of notes to those going to try this recipe. The cornmeal called for is the same as Masa flour. I mistakenly used regular cornmeal and had to throw it all out as it would not bind. The dough is very sticky and the bag idea in the recipe works great for rolling it out. Ground beef might work better in filling the empanadas so that you can get more inside.
It really takes two people if you want to get it done in a timely fashion. the sauce is great but needs a little spice, like jalapeno pepper in the mix.

The clean-up is huge and my wonderful husband did it all. Also, I used my electric deep fryer with a lid and that was a lifesaver.
Your house will really smell like frying but just light a candle. Well worth the work!!!

Lori & Charlie
Corona, CA