Laura's delightful Venezuelan empanadas recipe

Mix corn flour, water, and salt in a bowl until a dough forms.

Knead the dough for a few minutes until smooth and pliable.

Cover the dough with a damp cloth and let it rest for 30 minutes.

In a skillet, heat oil over medium heat and sauté onion, garlic, and bell pepper until softened, about 5 minutes.

Add ground beef to the skillet and cook until browned, about 7-10 minutes.

Season the beef mixture with cumin, black pepper, and salt to taste.

Remove the skillet from heat and stir in cheese and green onions.

Divide the dough into equal portions and roll each into a circle.

Place a spoonful of the beef mixture in the center of each circle.

Fold the dough over to create a half-moon shape and press the edges to seal.

Heat oil in a deep pan over medium-high heat until shimmering.

Fry the empanadas in batches until golden brown, about 3-4 minutes per side.

Remove empanadas and drain on paper towels.

Serve hot with lime wedges and avocado on the side.

Allergens