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Venezuelan turnovers

Name: Venezuelan turnovers
Yield: 4 servings
Cuisine: Venezuela
Ingredients: 450g Ground Beef; Pinch Pepper; Pinch Ground Cumin; 1 tablespoon Vegetable Oil; 1 cup Onion; 1/2 cup Green Pepper; 1/2 cup Red Pepper; 1 tsp Garlic Powder; 1/4 cup Capers; 1 Can Tomato Sauce; 1 Can Sazon; 2 Yellow Masarepa; For frying Vegetable Oil

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Ground Beef450 g
Pepper
Ground Cumin
Vegetable Oil1 tbsp
Onion1 cup
Green Pepper½ cup
Red Pepper½ cup
Garlic Powder1 tsp
Capers¼ cup
Tomato Sauce1 can
Sazon1 can
Yellow Masarepa2
Vegetable Oil

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

1
Season meat with Adobo. In skillet, heat oil on medium high. Cook meat until pink is gone. Stir in onion, pepper, garlic, alcaparras, tomato sauce and Sazón. Cook, stirring often until most of the liquid has evaporated (about 20 minutes). Cool.
2
Prepared dough should be moist and should hold together, but it should not stick to your fingers. Start with about ½ cup of dough and roll into a ball between palms of your hands. Working on a sheet of non-stick parchment paper, form the ball into a 5-inch circle about ⅛ inch thick. Place a generous tbsp. of filling on one half of circle and using parchment paper close dough over to form a semi-circle. To seal and trim edges of the empanada, press lip of inverted bowl over semi-circle shaped patty. Repeat for all the Empanadas.
3
In large skillet on medium high, heat ½ inch of oil until hot but not smoking. Cook empanadas in batches, turning once or twice until lightly browned. Drain on paper towel. Do not over crowd skillet or let oil get too hot.