Empanadas Venezolanas de Pabellón y Queso
Empanadas Venezolanas de Pabellón y Queso
Ingredients
For the Empanada Dough
- 2 cups pre-cooked corn flour
- 1 teaspoon salt
- 2 cups warm water
- 1 tablespoon oil
For the Pabellón Filling
- 1/2 pound shredded beef
- 1/2 cup black beans
- 1/2 cup plantains, fried
- 1/2 cup shredded white cheese, for mixing into the filling
- 1 cup shredded white cheese, additional, for assembly
For the Salsa de Ajo (Garlic Sauce)
- 3 garlic cloves
- 1/2 cup olive oil
- 1/2 cup cilantro
- 1/4 cup lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying
- 2 cups vegetable oil, for frying
Instructions
- 1
In a large bowl, combine the 2 cups of pre-cooked corn flour and 1 teaspoon of salt. Mix well to combine.
⏱️ 2 min
- 2
Gradually add the 2 cups of warm water and 1 tablespoon of oil to the flour mixture. Mix the ingredients together using your hands or a spoon until a dough forms.
⏱️ 5 min
- 3
Knead the dough until it becomes smooth and pliable. This should take about 5 minutes.
⏱️ 5 min
- 4
Cover the dough and let it rest for 10 minutes. This allows the flour to fully hydrate.
⏱️ 10 min
- 5
While the dough rests, prepare the pabellón filling. In a medium bowl, combine the 1/2 pound of shredded beef, 1/2 cup of black beans, 1/2 cup of fried plantains, and 1/2 cup of shredded white cheese. Mix all the filling ingredients together thoroughly until well combined.
⏱️ 5 min
- 6
Prepare the salsa de ajo. Add the 3 garlic cloves, 1/2 cup of olive oil, 1/2 cup of cilantro, 1/4 cup of lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to a blender. Blend all ingredients until the sauce is completely smooth.
⏱️ 5 min
- 7
To assemble the empanadas, take a small ball of the prepared empanada dough (about the size of a golf ball).
⏱️ 1 min
- 8
Place the dough ball between two pieces of plastic (such as a cut-open plastic bag) and flatten it out using a tortilla press or a plate to form a thin, round disc, about 5-6 inches in diameter.
⏱️ 1 min
- 9
Place a spoonful (about 1-2 tablespoons) of the pabellón filling in the center of one half of the flattened dough disc.
⏱️ 1 min
- 10
Add a little bit more shredded white cheese (from the additional amount) on top of the filling for extra cheesiness.
⏱️ 1 min
- 11
Carefully fold the other half of the dough over the filling to create a half-moon shape.
⏱️ 1 min
- 12
Seal the edges of the empanada firmly with your fingers, pressing them together to prevent the filling from escaping during frying.
⏱️ 1 min
- 13
Use the rim of a bowl or a cup to cut off any excess dough around the sealed edges, creating a neat and uniform half-moon shape. Repeat steps 7-13 for the remaining dough and filling.
⏱️ 15 min
- 14
Heat up 2 cups of vegetable oil in a deep pan or pot over medium-high heat until it reaches about 350°F (175°C). If you don't have a thermometer, a small piece of dough should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 15
Carefully place 2-3 assembled empanadas into the hot oil, being careful not to overcrowd the pan. Fry the empanadas for 3-5 minutes per side, or until they are golden brown and crispy.
⏱️ 10 min•🌡️ 350
- 16
Using tongs or a slotted spoon, remove the fried empanadas from the oil and place them on a paper towel-lined plate to drain any excess oil. Repeat with the remaining empanadas.
⏱️ 5 min
- 17
Serve the warm empanadas immediately with the prepared salsa de ajo on the side for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Empanadas Venezolanas de Pabellón y Queso
For the Empanada Dough
- 2 cups pre-cooked corn flour
- 1 teaspoon salt
- 2 cups warm water
- 1 tablespoon oil
For the Pabellón Filling
- 1/2 pound shredded beef
- 1/2 cup black beans
- 1/2 cup plantains, fried
- 1/2 cup shredded white cheese, for mixing into the filling
- 1 cup shredded white cheese, additional, for assembly
For the Salsa de Ajo (Garlic Sauce)
- 3 garlic cloves
- 1/2 cup olive oil
- 1/2 cup cilantro
- 1/4 cup lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying
- 2 cups vegetable oil, for frying
Instructions
- 1
In a large bowl, combine the 2 cups of pre-cooked corn flour and 1 teaspoon of salt. Mix well to combine.
⏱️ 2 min - 2
Gradually add the 2 cups of warm water and 1 tablespoon of oil to the flour mixture. Mix the ingredients together using your hands or a spoon until a dough forms.
⏱️ 5 min - 3
Knead the dough until it becomes smooth and pliable. This should take about 5 minutes.
⏱️ 5 min - 4
Cover the dough and let it rest for 10 minutes. This allows the flour to fully hydrate.
⏱️ 10 min - 5
While the dough rests, prepare the pabellón filling. In a medium bowl, combine the 1/2 pound of shredded beef, 1/2 cup of black beans, 1/2 cup of fried plantains, and 1/2 cup of shredded white cheese. Mix all the filling ingredients together thoroughly until well combined.
⏱️ 5 min - 6
Prepare the salsa de ajo. Add the 3 garlic cloves, 1/2 cup of olive oil, 1/2 cup of cilantro, 1/4 cup of lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to a blender. Blend all ingredients until the sauce is completely smooth.
⏱️ 5 min - 7
To assemble the empanadas, take a small ball of the prepared empanada dough (about the size of a golf ball).
⏱️ 1 min - 8
Place the dough ball between two pieces of plastic (such as a cut-open plastic bag) and flatten it out using a tortilla press or a plate to form a thin, round disc, about 5-6 inches in diameter.
⏱️ 1 min - 9
Place a spoonful (about 1-2 tablespoons) of the pabellón filling in the center of one half of the flattened dough disc.
⏱️ 1 min - 10
Add a little bit more shredded white cheese (from the additional amount) on top of the filling for extra cheesiness.
⏱️ 1 min - 11
Carefully fold the other half of the dough over the filling to create a half-moon shape.
⏱️ 1 min - 12
Seal the edges of the empanada firmly with your fingers, pressing them together to prevent the filling from escaping during frying.
⏱️ 1 min - 13
Use the rim of a bowl or a cup to cut off any excess dough around the sealed edges, creating a neat and uniform half-moon shape. Repeat steps 7-13 for the remaining dough and filling.
⏱️ 15 min - 14
Heat up 2 cups of vegetable oil in a deep pan or pot over medium-high heat until it reaches about 350°F (175°C). If you don't have a thermometer, a small piece of dough should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 15
Carefully place 2-3 assembled empanadas into the hot oil, being careful not to overcrowd the pan. Fry the empanadas for 3-5 minutes per side, or until they are golden brown and crispy.
⏱️ 10 min•🌡️ 350 - 16
Using tongs or a slotted spoon, remove the fried empanadas from the oil and place them on a paper towel-lined plate to drain any excess oil. Repeat with the remaining empanadas.
⏱️ 5 min - 17
Serve the warm empanadas immediately with the prepared salsa de ajo on the side for dipping.
⏱️ 1 min