Beef turnovers

Name: Beef turnovers (Empanaditas de carne)
Cuisine: Venezuelan
Ingredients: 450 g/1 lb/4 cups plain (all-purpose) flour, plus extra for dusting; 20 ml/4 tsp sugar; 15 ml/1 tbsp baking powder; 115 g/4 oz/½ cup butter or 75 g/3 oz/½ cup lard; 60 ml/4 tbsp ice cold water (120 ml/4 fl oz/½ cup if using lard); 60 ml/4 tbsp ice cold water (120 ml/4 fl oz/½ cup if using lard); 50 g/2 oz/¼ cup chopped onion; 50 g/2 oz/¼ cup grated carrot; 50 g/2 oz/¼ cup grated red (bell) pepper; 350 g/12 oz lean beef, finely chopped; ½ chilli, chopped; 15 g/½ oz/¼ cup chopped coriander (cilantro); 15 g/½ oz/¼ cup chopped coriander (cilantro); 15 ml/1 tbsp Worcestershire sauce; 5 ml/1 tsp chopped garlic; pinch of cumin seeds, toasted; 120 ml/4 fl oz/½ cup beef stock; 2 potatoes, diced; 1 egg white or yolk, or whole egg, lightly beaten; 1 egg white or yolk, or whole egg, lightly beaten; 1 egg white or yolk, or whole egg, lightly beaten; salt and ground black pepper; salt and ground black pepper; oil for frying

Empanaditas de carne

Preparation info

Makes
24

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

Empanaditas are a staple street food and are also served at parties and in school cafeterias. You can prepare the filling ahead of time if you wish and store it in the refrigerator. Made with wheat flour dough and fried, empanaditas can be any shape, although half moon are the most popular.

Ingredients

For the dough

450 g/1 lb/4 cups plain (all-purpose) flour, plus extra for dusting

Americas
Venezuela
Colombia
Snack
South America

Method

To make the dough, place all the ingredients in a food processor and process for about 1 minute, until the dough leaves the sides of the bowl clean. Wrap in plastic and chill.
To prepare the filling, heat the oil in a large heavy pan over medium-h