Venezuelan Turnovers - Empanadas

Venezuelan Turnovers - Empanadas
Venezuelan Turnovers - Empanadas

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Prep time

10m

Total time

1h

Yields

24

Empanadas

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  • About this Recipe
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  • Ingredients
  • Directions

Ingredients

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1 lb.

ground beef 

2 tbsp.

GOYA® Corn Oil

1 cup

onions, finely chopped

½ cup

green pepper, finely diced

½ cup

red bell pepper, finely chopped

1 tbsp.

GOYA® Minced Garlic or 2 cloves fresh garlic, minced

cup

Alcaparrado - Pitted Manzanilla Olives, Pimientos and Capers
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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1 can (8 oz.)

GOYA® Tomato Sauce

2 cups

GOYA® Masarepa – Pre-Cooked Yellow Corn Mealprepared according to package directions

GOYA® Corn Oil for frying

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

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Step 1

Season meat with Adobo. In skillet, heat oil on medium high. Cook meat until pink is gone. Stir in onion, pepper, garlic, Alcaparrado, tomato sauce and Sazón. Cook, stirring often until most of the liquid has evaporated (about 20 minutes). Cool.

Step 2

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.

Step 3

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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