Venezuelan Empanadas (Food Network Kitchens) Recipe

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Venezuelan Empanadas (Food Network Kitchens)
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Ingredients
28
Count
Nutrition
928
Calories
Total time
54
Minutes
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Ingredients:

Directions:

  1. Make the filling: Place the beef, bay leaves, 1 tablespoon salt and water to cover in a saucepan and bring to a boil over medium heat. Reduce to a simmer, cover and cook until the meat is almost falling apart, about 1 hour 30 minutes. Transfer the meat to a bowl and shred with a fork; cool. Reserve the broth.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic and shallot; cook until the onion is translucent, about 3 minutes. Stir in the scallion, paprika, sazon completa, oregano, cumin and 1/4 teaspoon pepper. Add the beef and 1 cup of the reserved broth and cook over medium heat until thick, about 10 minutes. Season with salt.
  3. Make the dough: Mix 3 1/2 cups hot water, the sugar, vegetable oil, butter and salt in a medium bowl until the butter melts. Stir in the cornmeal and flour until a soft dough forms, then knead on a clean surface until the dough comes together. Shape into 12 balls, using about 1/2 cup dough for each.
  4. One at a time, sprinkle each dough ball with water, place between two pieces of lightly oiled heavy-duty plastic wrap (a cut resealable bag works well) and roll into a 7-inch circle. Remove the top sheet of plastic and place 2 to 3 tablespoons filling in the center of the dough. Use the bottom piece of
  5. Plastic to fold the dough in half over the filling and press to seal. Trim into a half-moon shape with a knife or press down with the round edge of a bowl. Remove the plastic and place the empanada on a parchment-lined baking sheet.
  6. Preheat the oven to 300 degrees F. Heat 1 inch of vegetable oil in a large skillet until a deep-fry thermometer registers 365 degrees F. Fry the empanadas in batches until golden, about 4 minutes per side. Transfer to a paper-towel-lined baking sheet; keep warm in the oven.
  7. Make the sauce: Combine the cilantro, olive oil, avocado, bell pepper, scallion, vinegar and garlic in a blender. Add 1 teaspoon salt and 2 teaspoons pepper and puree until smooth. Thin out the sauce with up to 1/4 cup water and serve with the empanadas.
  8. Photograph by Kate Mathis
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 927.52 Kcal (3883 kJ)
Calories from fat 514.34 Kcal
% Daily Value*
Total Fat 57.15g 88%
Cholesterol 89.28mg 30%
Sodium 1256.19mg 52%
Potassium 636.48mg 14%
Total Carbs 74.46g 25%
Sugars 6.69g 27%
Dietary Fiber 6.44g 26%
Protein 28.65g 57%
Vitamin C 17.9mg 30%
Vitamin A 0.3mg 10%
Iron 7.5mg 42%
Calcium 40.6mg 4%
Amount Per 100 g
Calories 242.16 Kcal (1014 kJ)
Calories from fat 134.28 Kcal
% Daily Value*
Total Fat 14.92g 88%
Cholesterol 23.31mg 30%
Sodium 327.97mg 52%
Potassium 166.17mg 14%
Total Carbs 19.44g 25%
Sugars 1.75g 27%
Dietary Fiber 1.68g 26%
Protein 7.48g 57%
Vitamin C 4.7mg 30%
Vitamin A 0.1mg 10%
Iron 2mg 42%
Calcium 10.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.5
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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