Venezuelan Corn Empanadas with Seasoned Beef and Potato

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Venezuelan empanadas are crisp, golden corn-dough pockets filled with a savory, well-seasoned beef and potato mixture. Made with pre-cooked white corn flour (P.A.N. or masarepa), the slightly sweet shell shatters to reveal a juicy, aromatic filling that is a beloved street-food staple across the country. Serve hot with green sauce or lime wedges for the full Venezuelan experience.

Nutrition Facts

Per serving (estimated)

• 710 kcalCalories
• 38 gFat
• 10 gSaturated Fat
• 62 gCarbs
• 6 gFiber
• 5 gSugar
• 30 gProtein
• 640 mgSodium
• 680 mgPotassium
• 85 mgCalcium
• 4.8 mgIron
• 22 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the corn dough

• 2 cups pre-cooked white corn flour (P.A.N. or masarepa)
• 2 1/2 cups warm water
• 1 teaspoon fine salt
• 1 tablespoon granulated sugar
• 2 tablespoons vegetable oil

For the beef filling

• 1 tablespoon vegetable oil
• 1 medium yellow onion, finely chopped
• 1 small red bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 medium tomato, finely diced
• 1 small russet potato, peeled and diced into 1/4-inch cubes
• 1 pound ground beef (80/20)
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh cilantro

For frying

• 4 cups peanut or vegetable oil, for deep-frying

Directions

1. Make the dough: In a large bowl, combine the warm water, salt, sugar, and oil. Slowly add the pre-cooked corn flour while mixing with your hand or a wooden spoon until a soft, uniform dough forms. Knead gently for 2 minutes, cover with a damp cloth, and let rest for 15 minutes.
2. Meanwhile, make the filling: Heat 1 tablespoon oil in a skillet over medium heat. Sauté the onion and bell pepper for 4 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
3. Add the diced potato and tomato to the skillet along with the cumin, paprika, oregano, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the potato begins to soften.
4. Add the ground beef, breaking it up with a wooden spoon. Cook for 8 to 10 minutes until the beef is browned and any liquid has evaporated. Stir in the cilantro, taste, and adjust seasoning. Transfer to a bowl and cool completely.
5. Assemble the empanadas: Pinch off a golf-ball-sized piece of dough (about 2 tablespoons) and roll it between two sheets of plastic or parchment into a 5-inch round disc, about 1/8-inch thick. Place about 1 1/2 tablespoons of filling in the center, fold the disc in half to form a half-moon, and press the edges firmly to seal. Crimp with a fork to fully secure.
6. Heat the frying oil in a deep pot to 350°F (175°C). Fry the empanadas in small batches for 3 to 4 minutes per side, turning once, until deep golden brown and crisp.
7. Remove with a slotted spoon and drain on a paper towel-lined plate. Serve immediately with lime wedges, guasacaca, or aji criollo.
8. Repeat with remaining dough and filling, keeping assembled empanadas covered so they don't dry out before frying.

Cook’s Notes

• Do not over-knead the dough – overworked corn dough will crack when folded. Mix just until smooth and pliable.
• Keep the dough and assembled empanadas covered with a damp towel at all times to prevent them from drying out and cracking during frying.
• Maintain oil temperature at 350°F for even browning; oil that is too cool will make greasy empanadas, while oil that is too hot will burn the outside before the filling warms through.
• Let the filling cool completely before assembling – hot filling will steam the dough and cause tearing.
• For authentic Venezuelan flavor, serve with guasacaca (avocado-cilantro sauce) or a simple aji made with cilantro, onion, garlic, and vinegar.

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