A delicious side recipe from Venezuela cuisine. 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,…
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A delicious side recipe from Venezuela cuisine. 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,...
How to easily make Venezuelan turnovers?
Preparing this delicious recipe will only take you 30 minutes. It is a perfect and healthy option to enjoy with your family or friends. Below you will find the ingredients and the detailed step-by-step instructions.
Venezuelan turnovers
A delicious side recipe from Venezuela cuisine. 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,...
Ingredientes
- 450g Ground Beef
- Pinch Pepper
- Pinch Ground Cumin
- 1 tablespoon Vegetable Oil
- 1 cup Onion
- 1/2 cup Green Pepper
- 1/2 cup Red Pepper
- 1 tsp Garlic Powder
- 1/4 cup Capers
- 1 Can Tomato Sauce
- 1 Can Sazon
- 2 Yellow Masarepa
- For frying Vegetable Oil
Instrucciones
- 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.
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Additional tips for your Venezuelan turnovers
Feel free to experiment with different spices or side dishes to give your personal touch to this recipe. If you liked it, don’t forget to share it and leave us a comment telling us how it turned out!
