Venezuelan turnovers | Taste Board

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Venezuelan turnovers

Venezuelan turnovers

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Venezuela

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Youtube Tutorial

Learn how to prepare this delicious recipe with a step-by-step video tutorial.

Ingredients

- Ground Beef : 450g
- Pepper : Pinch
- Ground Cumin : Pinch
- Vegetable Oil : 1 tablespoon
- Onion : 1 cup
- Green Pepper : 1/2 cup
- Red Pepper : 1/2 cup
- Garlic Powder : 1 tsp
- Capers : 1/4 cup
- Tomato Sauce : 1 Can
- Sazon : 1 Can
- Yellow Masarepa : 2
- Vegetable Oil : For frying

Instructions

1 - Season meat with Adobo.

2 - In skillet, heat oil on medium high.

3 - Cook meat until pink is gone.

4 - Stir in onion, pepper, garlic, alcaparras, tomato sauce and Sazón.

5 - Cook, stirring often until most of the liquid has evaporated (about 20 minutes).

Venezuelan turnovers | Taste Board

6 - Cool.

7 - Prepared dough should be moist and should hold together, but it should not stick to your fingers.

8 - Start with about ½ cup of dough and roll into a ball between palms of your hands.

9 - Working on a sheet of non-stick parchment paper, form the ball into a 5-inch circle about ⅛ inch thick.

10 - Place a generous tbsp.

11 - of filling on one half of circle and using parchment paper close dough over to form a semi-circle.

12 - To seal and trim edges of the empanada, press lip of inverted bowl over semi-circle shaped patty.

13 - Repeat for all the Empanadas.

14 - In large skillet on medium high, heat ½ inch of oil until hot but not smoking.

15 - Cook empanadas in batches, turning once or twice until lightly browned.

16 - Drain on paper towel.

17 - Do not over crowd skillet or let oil get too hot.