How to make Venezuelan Empanadas

Mix water, sugar and salt together and slowly add flour while mixing with your fingers. Adjust the amount of corn flour until you get a soft dough.

Let rest for about 5 minutes then knead again. Divide into egg-sized balls.

Heat up about 4 cups of vegetable oil in a pan or deep fryer on medium high until a wooden spoon bubbles in it.

Flatten a ball of dough on a piece of plastic wrap. Wet your hands in water whenever handling the dough to prevent cracks.

Put two spoonfuls of filling in the middle of the dough and use the plastic to fold it in half, giving the empanada its iconic half-moon shape.

Seal edges by pressing down with your fingers, using either a bowl or a fork.

Slide into hot oil and fry for about 5 minutes on each side or until golden brown.

Place on a strainer over paper towel and let cool for five minutes before serving.

Equipment Needed

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