Snacks · Venezuelan

Venezuelan Beef Empanadas

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · July 12, 2026

Golden, crisp on the outside and packed with a savory beef filling, these Venezuelan empanadas are made with masarepa dough that fries up beautifully. They come together faster than you might expect and are perfect for sharing, snacking, or rounding out a meal. Once you get the fold and fry down, you will want to make them on repeat.

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Venezuelan Beef Empanadas

Why you'll love this

  • Crispy shell with a rich, savory beef filling in every bite.
  • Naturally gluten free thanks to the masarepa dough.
  • Great for feeding a crowd or making ahead.
  • The filling comes together in one skillet.

EveryDayMeal recipe

Venezuelan Beef Empanadas

Prep
25m
Cook
35m
Total
60m
Serves
8
Level
Medium

Ingredients

  • 450g ground beef
  • pinch black pepper
  • pinch ground cumin
  • 1 tablespoon vegetable oil
  • 1 cup onion, finely chopped
  • 1/2 cup green pepper, finely chopped
  • 1/2 cup red pepper, finely chopped
  • 1 tsp garlic powder
  • 1/4 cup capers, drained
  • 1 can tomato sauce
  • 1 packet Sazon seasoning
  • 2 cups yellow masarepa
  • as needed vegetable oil, for frying

Equipment

  • large skillet
  • mixing bowl
  • parchment paper
  • small bowl for trimming
  • slotted spoon or tongs

Instructions

  1. Season the ground beef with a pinch of pepper and cumin, tossing so the seasoning coats the meat evenly and builds flavor from the start.
  2. Heat 1 tablespoon vegetable oil in a skillet over medium high heat, then add the beef and cook, breaking it up, until no pink remains, about 6 to 8 minutes.
  3. Stir in the onion, green and red peppers, garlic powder, capers, tomato sauce, and Sazon, mixing well so everything is evenly distributed.
  4. Cook the filling, stirring often, until most of the liquid has evaporated and the mixture looks thick and glossy, about 20 minutes. Set it aside to cool completely so it does not tear the dough.
  5. Mix the masarepa with warm water according to the package until you have a moist dough that holds together but does not stick to your fingers. Let it rest a few minutes to hydrate.
  6. Scoop about 1/2 cup of dough and roll it into a ball between your palms, then flatten it on a sheet of parchment into a 5 inch circle about 1/8 inch thick.
  7. Place a generous tablespoon of the cooled filling on one half of the circle, then use the parchment to fold the dough over into a half moon, so the filling stays neatly inside.
  8. Press the rim of an inverted bowl over each empanada to seal and trim the edges cleanly. Repeat with the remaining dough and filling.
  9. Heat about 1/2 inch of oil in a large skillet over medium high until hot but not smoking, so the empanadas fry crisp instead of soaking up grease.
  10. Fry the empanadas in batches, turning once or twice, until lightly golden and crisp, about 3 to 4 minutes total. Do not crowd the pan or let the oil get too hot.
  11. Drain the fried empanadas on paper towels and serve warm while the shells are at their crispest.

Tips from the kitchen

  • Let the filling cool completely before assembling, since warm filling makes the dough soft and hard to seal.
  • Keep the dough covered with a damp towel while you work so it does not dry out and crack.
  • Test the oil with a small piece of dough: it should sizzle steadily without browning instantly.

Estimated nutrition per serving: 290 cal · 14g protein · 24g carbs · 15g fat

Make it your own

  • Swap the ground beef for shredded chicken or seasoned black beans.
  • Add a cube of white cheese to each empanada before sealing for a gooey center.
  • Bake at 400F instead of frying for a lighter version, brushing the tops with oil.

Storing & make-ahead

Store cooled empanadas in an airtight container in the fridge for up to 3 days. Reheat in a 350F oven or air fryer for a few minutes to bring back the crisp. You can freeze uncooked, assembled empanadas on a tray, then fry from frozen, adding a minute or two.

Good to know

What is masarepa?
Masarepa is precooked corn flour used for arepas and empanadas. Look for it in the Latin section of the grocery store, often labeled as harina de maiz precocida.
Why is my dough cracking?
The dough is too dry. Work in a little more warm water a tablespoon at a time until it is smooth and pliable, then keep it covered as you work.
Can I make these ahead?
Yes. Cook the filling and shape the empanadas up to a day ahead, keeping them covered in the fridge, then fry just before serving.
What do I serve with them?
They are great with a garlicky cilantro sauce (guasacaca) or a simple squeeze of lime and hot sauce.

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