Patrick Oconnell
Venezuelan empanadas, or empanadas de queso, are a delicious fried treat. The dough is made with cornmeal instead of flour, and the centre is filled with cheese—typically mozzarella—which melts as the empanadas fry. For extra gooeyness, you can mix in other cheeses like queso fresco, goat cheese, or oaxaca cheese. Empanadas can also be baked, and some recipes include sugar on top. For cheese empanadas, the filling is usually mixed with onion, and the edges are sealed with egg whites to prevent leaks.
| Characteristics | Values |
|---|---|
| Type of dough | Cornmeal instead of flour |
| Filling | Mozzarella, goat cheese, queso fresco, Oaxaca cheese, or a mix of different cheeses |
| Other ingredients | Onions, ham, sugar |
| Sealing technique | Using egg whites, wet fingers, or a fork |
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What You'll Learn
Mozzarella
When making Venezuelan empanadas with mozzarella, it is important to ensure that the dough is not too thin, as this can cause the empanadas to fall apart. Additionally, using egg whites to seal the empanadas can help prevent leaks during baking. Overall, mozzarella is an excellent choice for Venezuelan empanadas due to its meltability and versatility.
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Goat's cheese
Venezuelan empanadas traditionally use cornmeal instead of flour in the dough, with a mozzarella centre that melts as the empanadas fry. However, there are many variations on the traditional empanada, including those that use goat's cheese.
To assemble the empanadas, roll out the dough and cut it into palm-sized amounts. Roll these into balls, then flatten them into circles. Spoon the cheese mixture into the centre of the dough circles, then fold the dough over to create a half-moon shape. Seal the empanadas by pressing the ends with wet fingers or using a fork to pinch the sides together.
To achieve a golden crust, brush the tops of the empanadas with egg yolk or extra virgin olive oil before baking. For an even healthier option, brush the empanadas with olive oil instead of egg wash. This will give the empanadas a beautiful golden crust with an added layer of flavour.
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Queso fresco
When making cheese empanadas, it is recommended to mix different types of cheese. Queso fresco pairs well with mozzarella, which has a gooey, melty texture when heated. The two cheeses together create a delicious, creamy filling. For a more complex flavour, you can also add goat cheese or oaxaca cheese to the mix.
To assemble the empanadas, spoon the cheese mixture onto the centre of the empanada discs. You can use either store-bought or homemade dough. If you want to make the dough yourself, mix cornmeal and warm water until you get a dough that is not too dry or too soft. Then, brush the edges of the discs with egg whites to help seal the empanadas and prevent leakage during baking.
After filling and folding the empanadas, use a fork to seal the edges completely. You can also use a small bowl to cut and seal the edges evenly. Finally, brush the top of the empanadas with egg yolk to give them a golden glow when baked.
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Dough
Venezuelan empanadas use cornmeal instead of flour in the dough. To make the dough, mix cornmeal and warm water in a large bowl until you get a dough that is not too dry or too soft. Add salt to taste. You can also add sugar and baking powder.
Once the dough is ready, roll out a piece of plastic wrap and cut it to about 2” in length. Take a palm-sized amount of dough, roll it into a ball, then flatten it into a ½”- to ¼”-thick circle, ensuring it's not too thin so it won't fall apart. Place the dough on top of the plastic wrap.
Place a heaping spoonful of filling in the centre of the dough circle. You can fill your empanadas with a combination of mozzarella, shredded cheese, ham, and onion. You can also experiment with other types of cheese, such as goat cheese, brie, or queso fresco.
Next, grab the plastic wrap from the left side and fold the dough over to create a half-moon shape. Press the ends of the dough with wet fingers to seal the empanada shut. You can also use egg whites to help seal the empanadas and prevent leakage during baking. Trim the edges with a knife or press down on them with the rim of a bowl to shape them nicely.
Finally, heat about ¼” of vegetable oil in a large pan over medium-high heat. Fry the empanadas in batches until golden, typically about 2 minutes per side. Transfer the fried empanadas to a paper-towel-lined baking sheet and keep them warm in the oven at 300º F until ready to serve.
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Frying
For the cheese filling, you can use mozzarella, queso fresco, goat cheese, or a combination of melty and flavourful cheeses. Place a tablespoon of your chosen cheese in the centre of the dough. Fold the dough over to create a half-moon shape, and press the ends with wet fingers to seal the empanada shut.
To fry the empanadas, heat around 1/4 inch of vegetable oil in a large pan over medium-high heat. Fry the empanadas in batches until golden brown, which should take around 2-5 minutes per side, depending on the size of your empanadas. Transfer the fried empanadas to a paper-towel-lined baking sheet and keep them warm in the oven at around 300°F until ready to serve.
Some recipes suggest using a deep-frying thermometer to ensure the oil reaches 350°F before frying, which is a good way to ensure the oil is hot enough and helps prevent the empanadas from absorbing too much oil and becoming greasy.
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Frequently asked questions
Mozzarella is the traditional choice for Venezuelan empanadas, though you can also use a mix of cheeses such as queso fresco and mozzarella, or goat cheese and Oaxaca cheese.
Venezuelan empanadas use cornmeal instead of flour in the dough.
To prevent cheese from leaking out while baking, brush the edges of the empanada discs with egg whites before folding and sealing the empanadas.
Ham is a popular choice to serve with Venezuelan empanadas. You can also sprinkle sugar on top of the empanadas, which is characteristically Ecuadorian.
Heat 1/4 inch of vegetable oil in a large pan over medium-high heat. Fry the empanadas for about 2 minutes per side, or until golden brown.
