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Venezuelan Empanada’s

Got this recipe from a friend of mine and I love empanada’s! If you have older kids, this is fun to make with them.

Prep Harina Pan as indicated on package. Don’t add sugar however it isn’t necessary. You want a wet but pliable consistency in order to form the dough. (refrigerate for 30 min)

While dough is in the refrigerator make your filling. Here are a few examples of what you can make to fill:

Taco meat and queso fresco

Shredded chicken and cheese

Sweet plantain and shredded beef

Ham and cheese

Dough Prep:

Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. I use a juice glass and put a lil bit of flour on the rim. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.

Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.

Serve with a side of rice and black beans. I also make fried sweet plantains!

Hope y’all enjoy!





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