Pork and beef corn turnovers

Name: Pork and beef corn turnovers (Empanaditas vallunas)
Cuisine: Venezuelan
Ingredients: 3 spring onions (scallions), finely chopped; 3 spring onions (scallions), finely chopped; 2 small tomatoes, peeled, seeded and diced; 3 garlic cloves, chopped; pinch of achiote paste or turmeric; 150 g/5 oz pork shoulder, cut in 5mm/¼in dice; 150 g/5 oz beef skirt (flank) steak, cut in 5mm/¼in dice; pinch of ground cumin; pinch of achiote or turmeric; pinch of achiote or turmeric; 250 ml/8 fl oz/1 cup beef stock; 1 small waxy potato, cut into 5mm/¼in dice; 2 small yellow potatoes, cut into 5mm/¼in dice; salt and ground black pepper; 475 ml/16 fl oz/2 cups water; 10 ml/2 tsp salt; 300 g/11 oz/2 cup pre-cooked yellow cornmeal; 1.5 litre/2½ pints/6 cups oil for deep-frying; lime wedges and Valluno Sauce, to serve; lime wedges and Valluno Sauce, to serve

Empanaditas vallunas

Preparation info

Makes
24

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

The dough, or masa, used for empanadas is traditionally prepared by soaking dry corn overnight, then cooking, cooling and grinding it. Sometimes it is soaked again for a day after cooking. This recipe uses pre-cooked yellow cornmeal, which makes life much easier.

Ingredients

For the sauce

10 ml/2 tsp oil
3 spring onions (scallions), finely chopped

Americas
Colombia
Venezuela
Snack
Gluten-free
South America

Method

Place all the sauce ingredients in a medium sauté pan and cook, covered, over medium-low heat for 20-25 minutes. Set aside.
For the filling, mix the pork, beef, cumin and achiote, or turmeric, in a pan and season with salt and pepper. Add the stoc