Super Bowl Sunday is around the corner and with these Venezuelan empanadas are classic crowd pleasers. They are delicious for weekend's brunch, as an appetizer, snack, and also for dinner. They are prepared with the same pre cooked corn flour used to make arepas and you can fill them with whatever you like: a stew of meat, chicken or fish, beans or cheese.

Read more in ¿Qué más? Super Bowl menu: 7 Delicious low-cal Latin recipes for a perfect football party!

Empanadas dough

Makes 12 small patties

2 1/2 cups warm water
1 teaspoon salt
1-2 tablespoons sugar
2 cups corn flour

Ingredients for the filling:
1 cup fresh grated cheese
1 cup cooked black beans, drained
1 cup stew of meat, chicken or fish (in the video I used a cod stew)


Put the water in a bowl, add salt, sugar and flour, little by little. Mix until flour is dissolved and knead with your hands until it has the right consistency.

Preheat a pot or pan with enough vegetable oil for frying.

On a wet plastic (in the video I used a plastic bag), extends a ball of dough. Put 2-3 tablespoons of the chosen filling, fold the empanada and cut it with the help of a small bowl.

Fry the empanadas in hot oil, taking care to flip when lightly browned.

When the empanadas are done, place them on paper towels to drain.

Serve hot or warm.

Image via Enriqueta Lemoine

Add Comment What other filling would you put in your empanadas?
About the author

Enriqueta is a journalist that went from the newsroom to the world of public relations and 6 years ago discovered the beauty of creating content for various companies. She is based in South Florida, and is the creator of Savoir Faire The Pleasures of the Palate, a blog that marries two of her passions: writing and cooking. 

Read More
Click LIKE below to find other posts like this one!
Keep Reading
Add Comment What other filling would you put in your empanadas?


Yum, I'm going to try this!! I've done empanadas before but with pie crust!! Next time i'll try them this way!!


Buy Harina PAN (pre cooked corn arepa flour). You will love them!


Hola Enriqueta, debo decirte que adoro todas tus recetas y las hasta las he copiado y tratado y son deliciosas. Ahora tus empanadas son magnificas y mas faciles de hacer de las tradicionales antioquenas. Como colombiana que soy me encantan y utilizo la harina Pan que es la perfecta para lograr esa exquisita textura crujiente. Nosotros usamos un sofrito de cebolla, tomate y un pinch de ajo si se desea, se cocina la carne ya sea de res o pollo con alinos, luego se demenuza, se cocinan unas cuantas papas, depende de la cantidad de empanadas que se vayan a hacer. En la preparacion, se mezcla el sofrito ya preparado con pimienta, comino, color y sal al gusto con la carne y la papa que se ha cocinado y triturado bien. La preparacion de la masa es similar a la de tu video, si se desea se le puede agregar un poco de color a la harina o panela raspada para darle ese tono dorado al freirse. Las servimos con salsa de aji si se desea. Bon Apetit!


Gracias Vanessa! Me alegra muchísimo que te gusten y te resulten mis recetas... Quiero esa salsa de ají!!!! Y ese guiso de carne con papas colombiano me encanta. Ya sabes que nuestras comidas, la colombiana y la venezolana, son hermanas!

1-4 of 4
To leave a comment on this story, please log in with:
  • Facebook
  • MamásLatinas
  • Comment as a Guest
you are logged in as (logout)
Submitting comment, please wait...