Venezuelan turnovers
Venezulan Side Recipe
- (1) Season meat with Adobo
- (2) In skillet, heat oil on medium high
- (3) Cook meat until pink is gone
- (4) Stir in onion, pepper, garlic, alcaparras, tomato sauce and Sazón
- (5) Cook, stirring often until most of the liquid has evaporated (about 20 minutes)
- (6) Cool
- (7) Prepared dough should be moist and should hold together, but it should not stick to your fingers
- (8) Start with about ½ cup of dough and roll into a ball between palms of your hands
- (9) Working on a sheet of non-stick parchment paper, form the ball into a 5-inch circle about ⅛ inch thick
- (10) Place a generous tbsp
- (11) of filling on one half of circle and using parchment paper close dough over to form a semi-circle
- (12) To seal and trim edges of the empanada, press lip of inverted bowl over semi-circle shaped patty
- (13) Repeat for all the Empanadas
- (14) In large skillet on medium high, heat ½ inch of oil until hot but not smoking
- (15) Cook empanadas in batches, turning once or twice until lightly browned
- (16) Drain on paper towel
- (17) Do not over crowd skillet or let oil get too hot