Sides · Venezuelan

Venezuelan Beef Empanadas

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 20, 2026

These golden fried turnovers hide a savory ground beef filling inside a crisp cornmeal crust. The dough comes together fast with masarepa, and the filling packs briny capers and sweet peppers for real flavor. They make a great side, snack, or handheld lunch straight off the paper towel.

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Venezuelan Beef Empanadas

Why you'll love this

  • Crispy cornmeal crust with a juicy, savory filling
  • Made with pantry-friendly masarepa
  • Great warm or at room temperature
  • Perfect for snacks, sides, or lunchboxes

EveryDayMeal recipe

Venezuelan Beef Empanadas

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

Ingredients

  • 1 pound ground beef
  • pinch black pepper
  • pinch ground cumin
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 teaspoon garlic powder
  • 1/4 cup capers, drained
  • 1 can (8 ounces) tomato sauce
  • 1 packet sazon seasoning
  • 2 cups yellow masarepa (precooked corn flour)
  • about 2 1/2 cups warm water
  • 1/2 teaspoon salt
  • as needed vegetable oil, for frying

Equipment

  • Large skillet
  • Parchment paper
  • Small bowl or cup for sealing
  • Slotted spoon or tongs
  • Mixing bowl

Instructions

  1. Season the ground beef with a pinch of pepper and cumin, tossing to coat evenly so the flavor runs all the way through.
  2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high. Add the beef and cook, breaking it up, until no pink remains, about 6 minutes.
  3. Stir in the onion, green and red bell pepper, garlic powder, capers, tomato sauce, and sazon. Cook, stirring often, until most of the liquid has cooked off and the filling looks thick and glossy, about 20 minutes. Set aside to cool completely so it does not tear the dough.
  4. Make the dough: mix the masarepa with the salt, then stir in the warm water a little at a time until you have a soft, moist dough that holds together but does not stick to your fingers. Let it rest 5 minutes.
  5. Scoop about 1/2 cup of dough and roll it into a ball between your palms. On a sheet of parchment paper, press it into a 5-inch circle about 1/8 inch thick.
  6. Spoon a generous tablespoon of the cooled filling onto one half of the circle. Using the parchment to lift, fold the dough over into a half-moon.
  7. Press an inverted bowl or cup over the empanada to seal and trim the edge into a clean crescent. Repeat with the remaining dough and filling.
  8. Heat 1/2 inch of oil in a large skillet over medium-high until hot but not smoking. Fry the empanadas in batches, turning once or twice, until crisp and lightly browned, about 3 to 4 minutes total.
  9. Drain on paper towels and serve warm. Do not crowd the pan or let the oil get too hot, or the crust will brown before it cooks through.

Tips from the kitchen

  • Cool the filling fully before assembling. Warm filling makes the dough soft and hard to seal.
  • Keep a small bowl of water nearby to smooth any cracks in the dough before frying.
  • Test the oil with a scrap of dough: it should sizzle steadily, not violently.

Estimated nutrition per serving: 290 cal · 14g protein · 24g carbs · 16g fat

Make it your own

  • Swap the beef for shredded chicken or seasoned black beans.
  • Add a slice of white cheese along with the filling for a melty center.
  • Bake at 400 degrees F on an oiled sheet if you want to skip frying.

Storing & make-ahead

Store cooled empanadas in an airtight container in the fridge up to 3 days. Reheat in a 375 degree F oven or air fryer for 6 to 8 minutes to bring back the crunch. You can also freeze assembled, uncooked empanadas and fry from frozen.

Good to know

What is masarepa?
It is precooked corn flour used for arepas and empanadas. Look for yellow or white masarepa in the Latin foods aisle. It is not the same as masa harina.
Why is my dough cracking?
It is too dry. Wet your fingers and smooth the edges, or knead in a splash more warm water until it is soft and pliable.
Can I make these ahead?
Yes. Assemble them, freeze on a tray, then transfer to a bag. Fry straight from frozen, adding a minute or two.
What is sazon?
A Latin seasoning blend with spices and coloring. If you cannot find it, use a pinch of cumin, paprika, garlic powder, and a little salt.

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