Venezuelan Empanadas (Golden Cornmeal Turnovers – Crispy, Savory & Irresistible)

Venezuelan empanadas are crispy, golden cornmeal turnovers filled with savory ingredients like shredded beef, chicken, cheese, or black beans. Made with pre-cooked corn flour, they fry up with a crunchy exterior and a soft, flavorful interior—simple, satisfying, and packed with cozy comfort.

If you love traditional favorites like Mandocas, Polvorosa de Pollo, or Bollitos, these empanadas are another essential from Venezuela. They’re popular as breakfast, snacks, or casual meals, often served hot with dipping sauces like Guasacaca.

Why You’ll Love This

• Crispy outside with a soft, flavorful filling

• Naturally gluten-free (made with corn flour)

• Versatile with endless filling options

• Perfect for breakfast, snacks, or light dinners

• Authentic Venezuelan street food favorite

Recipe Card

• Prep Time: 25 minutes

• Cook Time: 15 minutes

• Total Time: 40 minutes

• Servings: 8 empanadas

Nutrition Information

(Per Empanada)

• Calories: 220

• Protein: 9 g

• Carbohydrates: 22 g

• Fat: 10 g

• Fiber: 2 g

• Sugar: 1 g

• Sodium: 300 mg

Ingredients

For the Dough

• 2 cups pre-cooked corn flour (masarepa), such as Harina PAN (240 g) — do not substitute regular cornmeal.

• 2½ cups warm water (600 ml) — warm water helps hydrate the dough evenly.

• 1 teaspoon salt

• 1 teaspoon neutral oil, such as vegetable or canola oil.

For the Filling (Shredded Beef)

• 1½ cups cooked shredded beef (225 g) — leftover carne mechada works beautifully.

• ½ small onion, finely chopped

• 2 garlic cloves, minced

• ½ bell pepper, finely diced

• 1 tablespoon oil

• Salt and black pepper, to taste

For Frying

• Vegetable or canola oil, enough for 2–3 inches of oil in the pan.

Ingredient Notes: Harina PAN (masarepa) is essential for authentic Venezuelan empanadas. Unlike regular cornmeal, pre-cooked corn flour creates the soft dough and crispy exterior that make these turnovers a beloved Venezuelan classic.

Instructions

1. In a large mixing bowl, combine the pre-cooked corn flour, salt, oil, and warm water. Stir until the ingredients come together, then let the mixture rest for 5 minutes to allow the flour to fully absorb the water.

2. Knead the dough with your hands until it becomes smooth, soft, and easy to shape. If the dough feels dry or cracks around the edges, add a little more warm water, one tablespoon at a time. If it feels sticky, sprinkle in a small amount of additional masarepa.

3. If preparing the filling from scratch, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion, garlic, and bell pepper and cook until softened, about 3–4 minutes. Stir in the shredded beef and season with salt and black pepper. Remove from the heat and let the filling cool slightly.

4. Divide the dough into 8 equal portions and roll each one into a ball. Place a ball between two sheets of plastic wrap or inside a cut-open zip-top bag and gently flatten it into a circle about 5–6 inches (13–15 cm) wide.

5. Spoon about 2 tablespoons of filling onto one half of each dough circle, leaving a small border around the edges. Avoid overfilling, which can make the empanadas difficult to seal.

6. Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal, then trim with a small bowl or plate if desired for perfectly even edges. Smooth any small cracks with damp fingers.

7. Pour enough oil into a deep skillet or saucepan to reach about 2–3 inches (5–7 cm) deep. Heat the oil over medium heat until it reaches 350°F (175°C).

8. Carefully fry the empanadas in batches, avoiding overcrowding the pan. Cook for 3–4 minutes per side, or until they are deep golden brown and crisp.

9. Transfer the cooked empanadas to a paper towel-lined plate or wire rack to drain any excess oil.

10. Serve hot with guasacaca sauce, garlic sauce, or your favorite dipping sauce for an authentic Venezuelan meal.

Tips & Variations

• Harina PAN (masarepa) is traditional and gives authentic texture. Do not substitute regular cornmeal.

• Slightly wet hands help prevent cracks.

• Don't overfill the empanadas.

• Cheese, shredded chicken, black beans, and pork are popular fillings.

• Air frying works well, though frying produces the most authentic crispy exterior.

• If cracks appear, simply smooth them with damp fingers before frying.

• Guasacaca sauce makes an excellent accompaniment.

• Yellow or white masarepa both work.

Make-Ahead & Storage

• The dough can be prepared up to 1 day ahead and refrigerated.

• Store cooked empanadas in an airtight container for up to 3 days.

• Reheat in a 375°F (190°C) oven or air fryer for the crispiest texture.

• Uncooked assembled empanadas freeze beautifully for up to 2 months.

• Fry directly from frozen, adding several extra minutes to the cooking time.

FAQ

Are Venezuelan empanadas gluten-free?

Yes. Since they are made with corn flour instead of wheat flour, they are naturally gluten-free.

What is the difference between Venezuelan and Argentine empanadas?

Argentine empanadas typically use wheat dough and are often baked, while Venezuelan empanadas are made with corn dough and traditionally fried, giving them their signature crispy exterior.

Can I air fry Venezuelan empanadas?

Yes. Lightly brush the empanadas with oil and air fry at 375°F (190°C) for 10–14 minutes, flipping halfway through, until golden and crisp. While frying is the traditional method, air frying offers a lighter alternative with excellent results.

Can I freeze empanadas?

Absolutely. Freeze assembled uncooked empanadas for up to 2 months and cook directly from frozen.

What are Venezuelan empanadas made of?

Traditional Venezuelan empanadas are made from a dough prepared with pre-cooked corn flour (masarepa), water, salt, and oil. They are filled with meats, cheese, beans, or seafood and fried until crisp and golden.

What fillings are traditional?

Popular fillings include:

• Carne mechada (shredded beef)

• Chicken

• White cheese

• Black beans

• Ham and cheese

• Shark (cazón), especially on Margarita Island

• Pabellón filling with beef, black beans, cheese, and plantains

More Venezuelan Recipes to Try

Bring even more Venezuelan comfort to your table with these beloved classics, from cheesy appetizers to rich family-style main dishes.

Arepas

Tequeños

Asado Negro

Pollo Mechado

Cachapas

Arepas Tequeños Asado Negro Pollo Mechado Cachapas

Final Thoughts

Venezuelan empanadas are the kind of food that’s simple but unforgettable—crispy, flavorful, and endlessly customizable. Whether you’re making them for a quick snack or a full meal, they’re always a crowd favorite.

Looking for more cozy, traditional dishes? Explore the Authentic Venezuelan Recipes (Arepas, Cachapas, Pabellón & More Cozy Favorites) and keep building your collection of rich, comforting meals.