From Nashua Rodríguez's kitchen in Spain.

Originally published on Cookpad Spain as Empanadas Venezolanas, with US measurements.

Venezuelan Empanadas

Name: Venezuelan Empanadas
Yield: 5 empanadas
Ingredients: 1 cup water (250 ml); 1 teaspoon salt; 3 tablespoons sugar; 1 2/3 cups pre-cooked cornmeal (200 grams); 1/3 cup all-purpose flour (40 grams); 1 teaspoon baking powder (4 grams)

Nashua Rodríguez @nashua29

Venezuelan Empanadas

Nashua Rodríguez @nashua29

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Ingredients

5 empanadas

1 cupwater (250 ml)
1 teaspoonsalt
3 tablespoonssugar
1 2/3 cupspre-cooked cornmeal (200 grams)
1/3 cupall-purpose flour (40 grams)
1 teaspoonbaking powder (4 grams)

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Steps

1

Mix the dry ingredients (pre-cooked cornmeal, all-purpose flour, and baking powder).
2

Dissolve the salt and sugar in the water.
3

Combine the water with the dry ingredients and mix until you have a soft but firm dough. Let it rest for 5 minutes.
4

Divide the dough into 5 balls. Flatten each ball between your hands, using a plastic bag and wet hands to prevent sticking.
5

Fill each with your favorite filling (for example, ground beef).
6

Fold each in half and use a round plate to trim any excess dough.
7

Remove the excess dough and seal the edges with your hands.
8

Heat oil and fry the empanadas until golden brown.
9

Ready to eat!