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Venezuelan Corn Flour Empanadas 

Writer's picture: sofritomeetssouthsofritomeetssouth

Updated: 13 hours ago



By Sara Robinson February, 2024


Golden empanadas arranged around a bowl of creamy dipping sauce on a blue plate, atop a woven placemat with a light tablecloth background.


 

Servings: 4/6 Prep Time: 1 hr.

Total Time: 1 hr 40 min.


While exploring empanadas, I discovered that "empanada" originates from the Spanish word "empanar," which means to wrap or encase something. It's fascinating to realize that these delightful pockets were brought to the Americas by Spanish and Portuguese conquistadors during their historical journeys.


What truly captivates me is the fact that most empanadas around the world use wheat flour, from renowned Argentinean and Chilean varieties to those made in Galicia, Spain. These empanadas are often baked and filled with many ingredients, showcasing the creativity of cultures everywhere.


In Venezuela, we embrace a unique twist, crafting our empanadas with white precooked corn flour—the same ingredient used for arepas. Ours are deep-fried, and I love incorporating a bit of corn starch to achieve a softer texture.


When thinking about fillings, let your imagination run free! Almost any ingredient you can think of can find a happy home in Venezuelan Corn Flour Empanadas. Dive in and enjoy the wonderful blend of flavors that brings our culinary heritage to life—it’s all about having fun and savoring every bite!


Ingredients:


For the dough:

2 cups of white corn flour (Harina Pan)

2 Tbsp of corn starch

1/2 Tsp of sugar

1/2 Tsp of salt

1/2 Tbsp of olive oil

2 cups of lukewarm water, plus a little more



You can use your favorite filling for Venezuelan Corn Flour Empanadas; just make sure the sides are well sealed before frying to avoid the filling coming out during the frying process, which can make the oil splash. For this recipe, I used perfectly seasoned Flounder fish fillets packed with a delightful combination of Sofrito.


Fish filling:

6 Flounder fillets

6 sweet peppers

1 onion

1 clove of garlic

3 tbsp of olive oil

1/tbsp of Old Bay

1/4 tsp of salt

1/8 tsp of pepper

Fish fillets on a plate with colorful peppers, onion, garlic, spices in a blue dish, and oil in a yellow bowl on a wooden surface.


 

Directions for the dough:


1.- Pour the warm water into a mixing bowl, then add the salt, sugar, and oil. Add the corn flour and corn starch to the mixture.

Flour, sugar, and golden liquid in a glass bowl on a wooden surface, ready for mixing. Bright and textured with a baking mood.

2.- Using your hands, thoroughly mix the ingredients. As you do this, pay attention to any lumps or dough balls that may form. Ensure everything is well incorporated, resulting in a smooth, cohesive mixture. Once mixed, allow the dough to rest for five minutes. This resting period is crucial as it lets the ingredients meld together and creates a more manageable texture.

Hand mixing flour in a glass bowl with liquid, next to a yellow measuring spoon on a wooden surface. Creamy texture and natural tones.

3.- After the resting time has passed, check the consistency of the dough by gently kneading it with your hands. It should feel soft and pliable, easily forming into a shape without being sticky or wet. If you find that the dough is too firm and difficult to work with, gradually add small amounts of lukewarm water. Continue to knead and let it rest for a few additional minutes until you achieve the desired softness and flexibility.





Directions for the Fish filling:


To create a flavorful fish empanada filling, begin by finely chopping all the Sofrito ingredients. Heat a medium skillet over medium heat and add the chopped sofrito mixture, sautéing it for about five minutes until the vegetables become tender and aromatic.



Next, gently introduce the fish fillets to the skillet, carefully breaking them into small pieces with a spatula as they cook. As the fish begins to flake, add seasonings. Continue cooking for an additional five minutes, letting the mixture simmer until the fish is fully cooked.



Once the filling is ready, remove it from the heat and let it cool down completely. It’s essential to ensure the filling is at room temperature before you start assembling the empanadas, allowing for easy handling and a perfect fit inside the dough.





Assembling the Empanadas:


1. Gather your materials for Venezuelan Corn Flour Empanadas

Start by assembling your tools and ingredients. You will need a rolling pin for flattening the dough, a ziplock bag (which you've cut open along the sides to create a foldable workspace), and a small plate or cup to cut the dough into perfect circles for your empanadas.


Prepare a cup of water mixed with a splash of olive oil; this mixture will keep your dough from sticking to the bag. Lastly, have a frying pan ready, filled with enough cooking oil for deep frying the empanadas to a golden perfection.


 Take your dough and divide it into eight equal portions, rolling each one into a small ball. Aim for uniform size to ensure even cooking.


Dough balls, rolling pin, a bowl with colorful filling, and a green dish on a wooden table, implying preparations for Venezuelan 
empanadas


2. Flatten the Dough:

Gently open the ziplock bag and dampen your fingers with the water and oil mixture. Spread this mixture on the inside of the bag before placing the dough inside. Take one dough ball and position it on one half of the bag.


Carefully seal the bag around the dough, making sure it’s secure, then use a rolling pin to press down and flatten the dough. There's no need to worry about making a perfect circle; the goal is simply to create enough space for your filling.



Wooden rolling pin on raw dough, plastic wrap beneath. Light wooden surface, focusing on texture. Cooking preparation scene.

3. Add the Filling:

Once you have your dough flattened, place a generous portion of your desired filling in the center. Now, fold the ziplock bag over to envelop the filling with the dough. You should start to see the familiar shape of the empanada emerging. Tap the edges of the dough to seal it, ensuring that none of the delicious filling escapes during cooking.





4. Cut the Empanada Shape:

Using your small plate, press down firmly to cut around the dough, shaping it into a perfect empanada. Don’t hesitate to use a little bit of strength here to get a clean cut.



5. Trim and Reserve:

With the bag now opened, carefully discard any rough edges from the empanada. Gently tap the edges again to secure the seal before setting the empanada aside on a clean surface. Repeat the process until all your dough balls are transformed into empanadas.


Hand holding a folded empanada with plastic wrap beneath. A green plate is partially visible on a wooden surface. Simple and casual setting.

6. Prepare for Frying

Once you have a sufficient number of empanadas ready, aim for enough to fit comfortably in your frying pan, and bring your pan to medium heat. Allow the oil to heat for a few minutes, watching for that perfect shimmering surface.


Dough balls and filled empanadas on a wooden board. A bowl with a vegetable mixture and a spoon, next to a rolling pin, green lid nearby.


7. Fry the Empanadas

Carefully place the empanadas into the hot oil, taking care not to overcrowd the pan. Fry them until they turn a beautiful golden brown, usually around 5 minutes per side. The aroma of frying dough will fill your kitchen, making it hard to resist sneaking a taste!



If you’re looking for a reliable and high-performing pan, I can’t recommend the HexClad enough. It has totally upgraded my cooking game—especially when it comes to frying up my favorite empanadas. Trust me, you’ll love it too!

HexClad Pans Lifetime Warranty and Chef-Quality Results.

Here’s the exciting part: as a first-time customer, you can enjoy an exclusive 10% off discount on your first purchase! This discount is available only through my special link, https://partners.hexclad.com/SARA18 so make sure to take advantage of this unique offer. It’s a rare opportunity to save while investing in your kitchen essentials.


8. Serve and Enjoy

Golden empanadas on a blue plate with green dipping sauce. A hand holds one, revealing a savory filling.


Once they are perfectly golden, remove the empanadas from the pan and let them drain on a paper towel to remove excess oil. Serve them hot with your favorite dipping sauce, or elevate the experience by pairing them with my delightful Greek yogurt recipe, which complements the empanadas beautifully. Enjoy every bite!


Enjoy this delicious Venezuelan Corn Flour Empanadas with my Cilantro and Garlic Greek Yogurt Sauce https://www.sofritomeetssouth.com/post/cilantro-and-garlic-greek-yogurt-sauce



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© 2024 by María Arispe

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