Super Bowl Sunday is around the corner and these Venezuelan empanadas are classic crowd pleasers. They are delicious for a weekend brunch, as an appetizer, snack, and also for dinner. They are prepared with the same precooked corn flour used to make arepas and you can fill them with whatever you like: a stew of meat, chicken or fish, beans or cheese.
Read more in ¿Qué más? Super Bowl menu: 7 Delicious low-cal Latin recipes for a perfect football party!
Embedded content: http://www.youtube.com/watch?v=-VBUU-C1qv4
Empanadas dough
Makes 12 small patties
Ingredients:
2 1/2 cups warm water
1 teaspoon salt
1-2 tablespoons sugar
2 cups corn flour
__Ingredients for the filling:
__1 cup fresh grated cheese
1 cup cooked black beans, drained
1 cup stew of meat, chicken or fish (in the video I used a cod stew)
Preparation:
Put the water in a bowl, add salt, sugar and flour, little by little. Mix until flour is dissolved and knead with your hands until it has the right consistency.
Preheat a pot or pan with enough vegetable oil for frying.
On a wet plastic (in the video I used a plastic bag), extend a ball of dough. Put 2-3 tablespoons of the chosen filling, fold the empanada and cut it with the help of a small bowl.
Fry the empanadas in hot oil, taking care to flip when lightly browned.
When the empanadas are done, place them on paper towels to drain.
Serve hot or warm.
Image via Enriqueta Lemoine
