Empanadas Venezolanas

Step by stepInstructions

1. Make the filling: heat 2 tbsp of oil in a skillet and cook the onion and garlic 5 minutes; add the beef and cook 8 minutes, breaking it up, until browned.
2. Add the tomato, cumin, paprika, and salt and cook 5 minutes until the mixture is dry and flavorful; cool slightly.
3. Mix the cornmeal with the warm water and 1/2 tsp salt into a soft dough, and keep it covered so it does not dry out.
4. Take a golf-ball-size piece of dough, flatten it in your palm, and press it into a thin round about 1/8 inch thick.
5. Spoon 1 tbsp of filling (plus cheese, if using) onto one half, fold over, and press the edges to seal, moistening your fingers to smooth the seam.
6. Fry the empanadas in 350°F oil for 3 to 4 minutes per side until deep golden and crisp; drain and serve hot.