Venezuelan Empanadas

Name: Venezuelan Empanadas
Prep time: 54 min
Cook time: 54 min
Total time: 54 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 1 medium avocado, halved, seeded and peeled; 4 bay leaves; 296 milliliters cilantro (leaves and stems); 828 milliliters precooked cornmeal (such as P.A.N. brand); 59 milliliters all-purpose flour; 1 clove garlic, crushed; 2 cloves garlic, minced; 0 green bell pepper, diced; 0 green bell pepper, chopped; 0 teaspoons ground cumin; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground pepper; 118 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 1 mediums onion, diced; 0 teaspoons dried oregano; 2 teaspoons paprika; 6 servings Freshly ground pepper; 680 grams beef blade roast, cut into 4 pieces, trimmed; 1 Tbsp salt; 2 teaspoons sazon completa (Spanish seasoning blend, found in the spice aisle); 1 scallion, chopped; 1 shallot, diced; 3 Tbsps sugar; 2 Tbsps unsalted butter; 2 Tbsps vegetable oil, plus more for greasing and frying; 4 teaspoons white vinegar

Venezuelan Empanadas might be just the main course you are searching for. One portion of this dish contains about 36g of protein, 44g of fat, and a total of 860 calories. This recipe serves 6. This recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 54 minutes. A mixture of oregano, precooked cornmeal, scallion, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. This recipe is typical of European cuisine.

Instructions

Place the beef, bay leaves, 1 tablespoon salt and water to cover in a saucepan and bring to a boil over medium heat. Reduce to a simmer, cover and cook until the meat is almost falling apart, about 1 hour 30 minutes.

Ingredients you will need

Bay Leaves

Water

Beef

Meat

Salt

Equipment you will use

Sauce Pan

Transfer the meat to a bowl and shred with a fork; cool. Reserve the broth.

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Broth

Meat

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Bowl

Heat the olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion, bell pepper, garlic and shallot; cook until the onion is translucent, about 3 minutes. Stir in the scallion, paprika, sazon completa, oregano, cumin and 1/4 teaspoon pepper.

Ingredients you will need

Sazon Completa

Bell Pepper

Green Onions

Oregano

Paprika

Shallot

Garlic

Pepper

Cumin

Onion

Add the beef and 1 cup of the reserved broth and cook over medium heat until thick, about 10 minutes. Season with salt.

Ingredients you will need

Broth

Beef

Salt

Mix 3 1/2 cups hot water, the sugar, vegetable oil, butter and salt in a medium bowl until the butter melts. Stir in the cornmeal and flour until a soft dough forms, then knead on a clean surface until the dough comes together. Shape into 12 balls, using about 1/2 cup dough for each.

Ingredients you will need

Vegetable Oil

Cornmeal

Butter

Dough

All Purpose Flour

Sugar

Water

Salt

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Bowl

One at a time, sprinkle each dough ball with water, place between two pieces of lightly oiled heavy-duty plastic wrap (a cut resealable bag works well) and roll into a 7-inch circle.

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Dough

Water

Roll

Wrap

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Plastic Wrap

Remove the top sheet of plastic and place 2 to 3 tablespoons filling in the center of the dough. Use the bottom piece of

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Dough

plastic to fold the dough in half over the filling and press to seal. Trim into a half-moon shape with a knife or press down with the round edge of a bowl.

Ingredients you will need

Dough

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Knife

Bowl

Remove the plastic and place the empanada on a parchment-lined baking sheet.

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Baking Sheet

Preheat the oven to 300 degrees F.

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Oven

Heat 1 inch of vegetable oil in a large skillet until a deep-fry thermometer registers 365 degrees F. Fry the empanadas in batches until golden, about 4 minutes per side.

Ingredients you will need

Vegetable Oil

Equipment you will use

Kitchen Thermometer