Venezuelan Empanadas

Crispy half-moon pastries filled with savory ground beef, vegetables, and capers. A classic Venezuelan street food that makes a perfect appetizer or light snack.

Ingredients

• 450 g Ground beef
• 1 tbsp Vegetable oil
• 1 cup Onion
• 0.5 cup Green bell pepper
• 0.5 cup Red bell pepper
• 1 tsp Garlic powder
• 0.25 cup Capers
• 1 pcs Tomato sauce
• 1 pcs Sazón seasoning
• 1 pinch Black ground pepper
• 1 pinch Ground cumin
• 2 cup Yellow masa harina (masarepa)
• 500 ml Vegetable oil

Instructions

1. Season the ground beef with black pepper and ground cumin. Heat one tablespoon of oil in a skillet over medium heat. Brown the beef until no pink remains. Add the diced onion, both peppers, garlic powder, capers, tomato sauce, and Sazón seasoning. Cook, stirring frequently, for approximately 20 minutes until most of the liquid has evaporated. Allow the filling to cool completely.
2. Prepare the dough from yellow masa harina (follow the package instructions, which usually require mixing with warm water until you achieve a moist but not sticky dough). Take approximately half a cup of dough and roll into a ball. On parchment paper, shape the ball into a disc approximately 13 cm in diameter and about 3 mm thick. Place one tablespoon of filling on one half and, using the parchment, fold into a half-moon shape. Press the edge of an inverted cup along the edges of the half-moon to seal and create even edges. Repeat with the remaining dough.
3. In a large skillet, heat oil to a depth of approximately 1 cm over medium-high heat until hot (but not smoking). Fry the empanadas in batches, turning once or twice, until they achieve a light golden crust. Transfer to paper towels to drain excess oil. Do not overcrowd the pan and ensure the oil does not overheat.