Venezuelan Empanada Stuffed with Smoked Meat
A flavorful and spicy empanada recipe from Venezuela, filled with smoked meat and perfect for a snack or light meal.
Ingredients
- ●1 lb Smoked BeefLook for smoked beef in the deli section
- ●2 Hot PepperUse gloves when handling hot peppers
- ●1 tsp Mouth Numbing Szechuan PeppercornsGrind peppercorns before using
- ●2 cups All-purpose FlourMake sure to chill the dough
- ●1 cup Venezuelan CheeseQueso fresco or queso rallado works well
- ●1/4 cup CilantroChop cilantro before using
- ●1 EggUse an egg to brush empanada edges
- ●1/4 cup Vegetable OilFor frying empanadas
- ●1 tsp SaltUse kosher or sea salt
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large bowl, mix together the flour, salt, and Szechuan peppercorns.
- 3
Add the cheese, cilantro, and egg to the flour mixture. Mix well.
- 4
Gradually add the smoked beef to the mixture, breaking it up with a spoon until well combined.
- 5
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- 6
Divide the dough into 8-10 equal pieces. Roll each piece into a ball and flatten slightly into a disk.
- 7
Place a tablespoon of the meat mixture in the center of each disk. Fold the dough in half over the filling and press the edges to seal.
- 8
Brush the tops of the empanadas with a little water and sprinkle with salt.
- 9
Heat a large skillet over medium heat and add a tablespoon of oil. Fry the empanadas until golden brown, about 2-3 minutes on each side.
- 10
Transfer the empanadas to a baking sheet and bake in the oven for an additional 10-12 minutes, or until crispy.
- 11
Serve hot and enjoy!