Cuisine: Traditional Venezuelan
Time: 40 min
• 1 lb. ground beef
• Adobo with Cumin, to taste
• 2 teaspoons corn oil
• 1 cup onion, finely chopped
• ½ cup green pepper, diced
• ½ cup red pepper, finely chopped
• 1 tbsp. Minced Garlic 2 cloves garlic, minced
• 1 / 8 cup finely chopped capers Without Seed
• 1 can (8 oz.) Tomato Sauce
• 1 pack Sazon without Annatto
• 2 batches of dough Masarepa prepared according to package directions
• Corn Oil for frying
1. Season meat with Adobo. Heat the oil in a skillet over medium-high heat.
2. Cook meat until no longer pink. Add the onion, pepper, garlic, capers, tomato sauce and seasoning.
3. Cook stirring frequently until it has evaporated most of the liquid (about 20 minutes). Allow to cool.
4. Prepared dough should be moist and hold together, but without sticking to fingers.
5. Start with about ½ cup of batter and make a ball with the palm of their hands.
6. Work on a nonstick sheet of waxed paper, flatten the ball to form a circumference of 5 inches and about 1 / 8 inch thick.
7. Spread a tablespoon generous filling over half the circumference and using the wax paper, close the dough to form a semicircle. To seal and trim the edges, press the edge of the bowl upside down on the semicircular empanada. Repeat the process to make all the pies.
8. In a large pot, heat over medium-high heat ½ inch oil until hot but not smoking.
9. Fry pies in batches, turning once or twice until lightly browned.
10. Drain on paper towels. Do not saturate the pot pies or let the oil get too hot.