Venezuelan Turnovers (Empanadas de Pabellón)

Ingredients

• 450 gground beef
• adobo seasoning, to season the meat
• black pepper
• ground cumin
• 1 tbspvegetable oil, for cooking the filling
• 1 cuponion, diced
• 1/2 cupgreen pepper, diced
• 1/2 cupred pepper, diced
• 1 tspgarlic powder
• 1/4 cupcapers (alcaparras)
• 1 cantomato sauce
• 1sazón seasoning, packet
• 2 cupyellow masarepa, precooked yellow cornmeal
• vegetable oil, ½ inch depth, for frying

Method

1. 1

   Season the ground beef with Adobo, pepper, and cumin. In a skillet over medium-high heat, heat 1 tbsp oil and cook the meat until no pink remains. Stir in the onion, peppers, garlic powder, capers, tomato sauce, and Sazón. Cook, stirring often, until most of the liquid has evaporated, about 20 minutes. Cool completely.

2. 2

   Prepare the masarepa dough according to package instructions, using enough water so it is moist and holds together without sticking to your fingers.

3. 3

   Take about ½ cup of dough and roll into a ball. On non-stick parchment paper, flatten into a 12.5cm (5-inch) circle about 3mm thick. Place a generous tablespoon of filling on one half of the circle. Use the parchment paper to fold the dough over and form a semi-circle. Press a bowl rim over the edge to seal and trim neatly. Repeat with all the dough and filling.

4. 4

   In a large skillet over medium-high heat, heat 1.5cm (½ inch) of oil until hot but not smoking. Fry the empanadas in batches, turning once or twice, until lightly golden on both sides. Drain on paper towels. Do not overcrowd the pan.