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Venezuelan Turnovers

Venezuelan · Lunch · Medium

Venezuelan Turnovers

Total
1 hr 25 min
Prep
40 min
Serves
6
Calories
430
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Crisp cornmeal turnovers enclose beef, peppers and capers in a thick tomato filling that stays neatly inside each half-moon.

Precooked yellow cornmeal makes Venezuelan turnovers sturdy enough to hold a juicy beef filling without a wheat pastry crust. The filling cooks down first, then cools before the soft dough is folded around it.

Use masarepa and keep the dough moist enough to bend without cracking. A sheet of plastic or parchment supports each round as you fold, making the seal much easier.

CrispySavoryStreet FoodGluten-freeDairy-freeNut-freeEgg-free

Method

  1. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Cook ground beef for until browned and at least 160°F. Add onion, both bell peppers, garlic powder, capers, cumin, black pepper, half the salt and tomato sauce. Simmer for until thick, then cool for .

  2. Mix yellow masarepa with warm water and remaining salt. Rest for , then divide into 12 balls. Press each between plastic sheets into a 5-inch circle about 1/8 inch thick.

  3. Put a heaped tablespoon of filling on one side, leaving a border. Use the plastic to fold the dough over, press the edges shut and trim with a bowl rim. Keep formed turnovers covered while shaping the rest.

  4. Heat frying oil 1/2 inch deep in a skillet to 350°F (175°C). Fry in three batches for per side until golden and crisp. Drain on a rack; keep the oil temperature steady between batches.

Forkue tips

  • Do not overfill; leftover filling can be served beside the turnovers instead of forcing the edges apart.

Storing and reheating

Arrange cooled turnovers in a covered container and refrigerate for 3 days. Reheat on a rack at 375°F (190°C) until crisp and hot; freeze cooled turnovers for up to 2 months.

Kitchen gear

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Nutrition per serving, estimated

430Calories
20gProtein
45gCarbs
19gFat

Venezuelan Turnovers: FAQ

Can I bake them?

Frying gives the most reliable crisp shell with this dough. Baking produces a drier crust and needs oil brushed over both sides.

Why do the edges crack?

The dough is too dry or the filling too bulky. Work in water a teaspoon at a time and use less filling.

How do I store and reheat Venezuelan Turnovers?

Arrange cooled turnovers in a covered container and refrigerate for 3 days. Reheat on a rack at 375°F (190°C) until crisp and hot; freeze cooled turnovers for up to 2 months.

How long does Venezuelan Turnovers take?

About 1 hr 25 min in total: 40 min prep and 45 min cooking.

What do I need to make Venezuelan Turnovers?

The key ingredients are ground beef, ground cumin, onion, green bell pepper, red bell pepper and garlic powder, plus pantry basics.

Any tips for Venezuelan Turnovers?

Do not overfill; leftover filling can be served beside the turnovers instead of forcing the edges apart.

Cook this next

More ground beefMore cuminMore bell pepperMore capers