Venezuelan Empanadas
A traditional Venezuelan dish filled with beef and onions, served steamed.
Ingredients
- ●1 pound Ground BeefUse 80/20 ratio for best flavor
- ●1 medium OnionChopped finely for best flavor
- ●2 cups All-purpose FlourFor empanada dough
- ●1/4 cup Vegetable ShorteningFor empanada dough
- ●1 EggFor egg wash
- ●to taste SaltAdd to empanada dough
- ●1 cup WaterFor empanada dough
- ●1 cup Venezuelan Cheese (Queso Venezolano)Optional, for extra flavor
Instructions
- 1
In a large skillet, heat 1 tablespoon of oil over medium-high heat.
- 2
Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
- 3
Add the chopped onion to the skillet and cook until it's translucent.
- 4
In a large bowl, combine the flour, shortening, egg, and salt. Mix until a dough forms.
- 5
Gradually add the water to the dough, mixing until it's smooth and elastic.
- 6
Divide the dough into 8 equal pieces. Roll each piece into a ball and flatten it slightly into a disk shape.
- 7
Place a tablespoon of the beef and onion mixture in the center of each disk.
- 8
Fold the dough over the filling and press the edges together to seal the empanada.
- 9
Place the empanadas on a baking sheet lined with parchment paper.
- 10
Brush the tops of the empanadas with the egg wash.
- 11
Steam the empanadas for 15-20 minutes, or until they're golden brown.
- 12
Serve hot with Venezuelan cheese on top, if desired.