Venezuelan Turnovers
Beef-filled Venezuelan empanadas seasoned with Adobo, capers and Sazón, fried until golden and crispy.
Pasos
- 1
Season the ground beef with Adobo.
- 2
In a skillet, heat vegetable oil over medium-high heat. Cook the beef until no pink remains.
- 3
Stir in onion, green pepper, red pepper, garlic powder, capers, tomato sauce and Sazón; cook, stirring often until most of the liquid has evaporated, about 20 minutes. Let filling cool.
- 4
Prepare the dough by starting with about 1/2 cup of dough and rolling it into a ball between your palms.
- 5
On a sheet of parchment paper, flatten the ball into a 5-inch circle about 1/8 inch thick. Place a generous tablespoon of filling on one half of the circle and fold the dough over to form a semicircle.
- 6
To seal and trim the edges, press the lip of an inverted bowl over the semicircle patty. Repeat for all empanadas.
- 7
Heat oil in a large skillet to about 1/2 inch depth over medium-high heat until hot but not smoking. Fry the empanadas in batches, turning once or twice until lightly browned. Drain on paper towels; do not crowd the pan or let the oil overheat.
