Caroline's - Empanadas Venezolanas

Empanadas Venezolanas

Carne Molida = Ground Beef

Ground Beef

1 kilo of lean ground beef

1 finely chopped onion

2 stalks of green onion

1 Goya seasoning envelope

1 red pepper finely chopped

1 whole garlic head

Maggi sauce to taste

Salt and pepper to taste

Preparation:

In a pan heat some olive oil pour all the vegetables in and sautee until the onions get transparent.

Add the ground meat and seasonings, mix and cook on medium heat until the meat is done. Lower the heat to the minimum and let all the flavours mingle and come together for at least 1 hour. Make sure you do not burn it by checking it constantly and stirring.

Dough

Harina Pan precooked cornmeal from Venezuela.

Warm water

Salt and pepper to taste

I bought the cornmeal at Portabello Market at the Spanish store for 2.25 pounds.

Mix the dough with warm water salt and pepper to taste.

Then go down memory lane by playing with the dough as if you were in preschool playing with clay ;)

Make little balls and then, on a wooden board covered with cling plastic wrap, stretch out the dough . Add a tablespoon of meat in the middle of the dough. Fold over with the cling plastic wrap.With the edge a bowl make the shape of the empanada and make sure to press together the edges so that the meat is not coming out.

Heat enough olive oil in a frying pan to fry the empanadas until they are golden brown.

Pat them dry with a paper towel

And: Buen Provecho!