Today in our recipe area we are going to learn how to make fabulous and rich Venezuelan empanadas, there are many stories that explain where this peculiar food came from, since the one who has walked through Venezuela knows that it is part of our culture and gastronomy, the that he has not had the happiness of eating an empanada and a malt at school, since I regret to tell him that it is as if he did not grow up in Venezuela.

Venezuela is very diverse in climate and fauna, which is why each State has its own seasoning and ingredients to make the empanada filling, Hive account@franqueff tells me that he has tried Babo de Apure empanadas, guava and cheese sandwich empanadas in the tachira, chicharron empanadas in Aragua and it should not be forgotten that eating an empanada on Venezuelan beaches is a practically obligatory activity.

In my case I have tried empanadas de chivo in Falcón (thinking it was chicken), I also tried stuffed shrimp in Margarita and empanadas de pabellón, inspired by our typical national dish.

Among the most common flavors we find beef in strips, chicken in strips, ham with cheese, cheese with corn, sausages etc.

In our recipe today, we are going to make ham and cheese empanadas.

Ingredients:

• 1 cup of cornmeal.
• Oil.
• salt and sugar.
• Plain cheese or mozzarella in markets or the strips.
• Ham in slices or strips.
• Water.
• smooth plastic

Preparation of the dough.

In a bowl we are going to place a cup of water, add salt to taste and a pinch of sugar, then add a tablespoon of vegetable oil and add the flour.

The kneading must be consistent, remember that when kneading the flour it will absorb the water, knead until the dough looks uniform, smooth and without cracks, add more water if necessary.

Then we separate a portion like 80 gr we place on top of the plastic and crush it evenly.

Preparation of the empanada:

After you have the dough spread evenly in the plastic, you place in the center the preferred ingredients for the filling of the pie, remember that at the beginning of the post I mentioned some to give you an idea, but in this house Ham and cheese.

Then you fold it in half, using the plastic to make the pie uniform and with a round cup or mold you seal it, placing it on top on the outside or with a bucket you can also make it rounded.

Empanada cooking.

After removing the excess of dough and the plastic, our empanada is ready to cook, it can be submerged in vegetable oil or with little oil, it must be taken into account, that submerged in oil they are bulky and well cooked, with little oil some parts can take longer to cook because they must be in contact with the hot surface.

In both options, the medium heat is recommended so that the pie does not burn, we remember to turn it when the first side is yellow or in my case I like the brown color a bit.

And ready to eat!

Los separadores de texto son obra de Hive account@estefania3 hace cosas hermosas!

Esto ha sido todo por hoy, si te gusta lo que hago, siente libertad de ayudarme a seguir.
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https://www.paypal.me/carlagonz

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Todo los tutoriales y fotos fueron realizados hoy para la cena de mi hogar.
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Muchas gracias por leer.
Ten un bonito y feliz día.
Con amor Carla Gonzalez Venezolana en Uruguay.

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The text separators are the work of Hive account@estefania3, she does beautiful things!

This has been all for today, if you like what I do, feel free to help me continue.
Δ

https://www.paypal.me/carlagonz

Δ
All the tutorials and photos were made today for my home dinner.
Δ
Thanks so much for reading.
Have a nice and happy day.
With love Carla Gonzalez Venezolana in Uruguay.

❤️ ❤️ ❤️ ❤️