Authentic Empanadas | Are They A Snack Or A Meal? | Venezuelan Street Food

Venezuelan Empanadas, known as “Empanadas Venezolanas,” are a popular and delicious traditional dish in Venezuela. They are a type of stuffed pastry that is fried until golden and crispy.

The history of empanadas in Venezuela can be traced back to the country’s colonial era. The concept of empanadas itself originated in Spain, where they were introduced during the Moorish occupation. As Spain colonized various parts of South America, including Venezuela, empanadas made their way to the region and underwent adaptations to incorporate local ingredients and flavors.

Over time, the dish evolved and embraced a distinct Venezuelan identity. Indigenous communities in Venezuela had their own variations of stuffed pastries, using local ingredients such as cornmeal and cassava. These indigenous influences, along with Spanish traditions, played a role in shaping the unique Venezuelan empanada.

Today, empanadas are an integral part of Venezuela’s culinary landscape, with regional variations reflecting the country’s diverse geography. Local ingredients will vary, but can include beef, chicken, a variety of seafood or simply gooey cheese and hearty black beans. The options are truly endless. The combination of the savory fillings and the crispy exterior creates a mouthwatering contrast.

The art of making Venezuelan empanadas lies in the skillful folding and sealing of the dough. Expert hands shape the thin circles of dough around the fillings, creating the signature half-moon shape. To ensure the empanadas maintain their integrity during frying, the edges are often crimped or pressed with a fork. But some are able to create the seal simply using their fingers.

In Venezuela, Empanadas are often served with flavorful dipping sauces. The zesty and creamy Guasacaca (Venezuelan Avocado Sauce), made from avocado, cilantro, and spices, can add a refreshing element to the fried food. For those seeking an extra kick, a drizzle of Ají Picante, a spicy hot sauce, takes the empanadas to new levels of flavor.

With their golden and crispy exteriors, flavorful fillings, and delightful accompaniments, Empanadas are a truly satisfying eating experience. Whether enjoyed on the streets of Venezuela or recreated in kitchens around the world, these little pockets of deliciousness are sure to leave a lasting impression on anyone fortunate enough to savor them.

Recipe 1: Venezuelan Empanadas

Preparation Time: 1 hour Cooking Time: 20 minutes Yields: Approximately 12 empanadas

Ingredients:

For the dough:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 1 large egg
• ½ cup cold water

For the filling:

• 1 pound shredded beef or chicken (cooked and seasoned)
• 1 cup shredded cheese (queso de mano or queso guayanés)
• ½ cup cooked black beans
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Vegetable oil (for frying)

Instructions:

1. In a large mixing bowl, combine the flour and salt. Add the chilled butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. In a separate bowl, beat the egg, then add it to the flour mixture. Gradually add the cold water while mixing, until the dough comes together. Knead the dough gently until smooth. Wrap it in plastic wrap and refrigerate for 30 minutes.
3. In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.
4. Add the shredded beef or chicken to the skillet, along with the cumin, paprika, salt, and pepper. Cook for a few minutes, allowing the flavors to blend. Remove from heat and let it cool.
5. Preheat the oil for frying in a deep pan or pot to around 350°F (175°C).
6. Take the dough out of the refrigerator and roll it out on a floured surface until it’s about ⅛ inch thick. Use a round cutter or a small plate to cut circles of dough, approximately 5-6 inches in diameter.
7. Place a spoonful of the cooked filling onto one side of each dough circle, leaving a small border around the edges. Top the filling with a sprinkle of shredded cheese and a spoonful of black beans.
8. Fold the dough over the filling, creating a half-moon shape. Press the edges firmly to seal and use a fork to crimp the edges.
9. Carefully place the empanadas into the hot oil, frying them in batches for about 4-5 minutes, or until golden brown. Flip them halfway through to ensure even frying. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
10. Repeat the process with the remaining dough circles and filling.
11. Serve the empanadas hot with your favorite accompaniments, such as guasacaca or aji picante.

Recipe 2: Venezuelan Guasacaca Sauce

Preparation Time: 10 minutes Yields: Approximately 1 ½ cups

Ingredients:

• 1 ripe avocado, peeled and pitted
• 1 small onion, roughly chopped
• 1 small green bell pepper, roughly chopped
• 1 cup fresh cilantro leaves
• 2 cloves garlic, minced
• 2 tablespoons white vinegar
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: 1 small jalapeño or hot pepper (for added spiciness)

Instructions:

1. In a food processor or blender, combine the avocado, onion, green bell pepper, cilantro, garlic, vinegar, lime juice, and olive oil. If desired, add the jalapeño or hot pepper for an extra kick.
2. Blend the ingredients until smooth and well combined. You may need to stop and scrape down the sides of the blender or food processor to ensure everything is evenly mixed.
3. Taste the guasacaca sauce and season with salt and pepper according to your preference. Adjust the acidity by adding more lime juice if desired.
4. Transfer the sauce to a bowl and let it chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together and develop.
5. Once chilled, give the guasacaca sauce a good stir before serving. It can be enjoyed immediately or stored in an airtight container in the refrigerator for up to 3 days.
6. Serve the guasacaca sauce as a dip for empanadas, grilled meats, or as a condiment for a variety of Venezuelan dishes. It also pairs well with cornbread, plantain chips, or tortilla chips.

Note: Guasacaca is a versatile sauce, and you can adjust the ingredients to your taste. If you prefer a milder version, reduce the amount of onion or garlic. For a tangier flavor, increase the amount of vinegar or lime juice.

Recipe 3: Aji Picante – Venezuelan Hot Sauce

Preparation Time: 15 minutes Cooking Time: 10 minutes Yields: Approximately 1 cup

Ingredients:

• 6-8 fresh hot chili peppers (such as jalapeños or serranos), stems removed
• 2 cloves garlic
• 1 small onion, roughly chopped
• 1 small carrot, peeled and roughly chopped
• 2 tablespoons white vinegar
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon sugar (optional, to balance the heat)
• Water (as needed)

Instructions:

1. Start by preparing the chili peppers. If you prefer a milder sauce, remove the seeds and ribs from some or all of the peppers. Keep in mind that the seeds and ribs contribute to the sauce’s spiciness, so adjust according to your heat preference.
2. In a blender or food processor, combine the chili peppers, garlic cloves, chopped onion, and carrot. Pulse the mixture until everything is finely chopped and well combined.
3. Add the white vinegar, lime juice, olive oil, salt, and sugar (if using) to the blender. Blend again until the ingredients form a smooth paste. If the mixture is too thick, add a tablespoon or two of water to achieve the desired consistency.
4. Taste the aji picante and adjust the seasonings according to your preference. Add more salt, lime juice, or vinegar if desired.
5. Transfer the sauce to a jar or bottle with a tight-fitting lid. Let it sit at room temperature for about 10 minutes to allow the flavors to meld together.
6. Store the aji picante in the refrigerator for at least an hour before serving. This will further enhance the flavors and allow the heat to mellow.
7. Aji picante can be used as a condiment or dipping sauce for a variety of dishes. It adds a spicy kick to grilled meats, roasted vegetables, sandwiches, and empanadas. Use it sparingly at first, as it can be quite hot.

Note: The heat level of the sauce can vary depending on the type and spiciness of the chili peppers used. Adjust the number of peppers and the removal of seeds and ribs to suit your taste. Always handle hot peppers with caution and wash your hands thoroughly after working with them.