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 Arepas, Pollo Mechado, or Tequeños, 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) (240 g)

• 2½ cups warm water (600 ml)

• 1 teaspoon salt

• 1 teaspoon oil

For the Filling (example – shredded beef):

• 1½ cups cooked shredded beef (225 g)

• ½ onion, finely chopped

• 2 cloves garlic, minced

• ½ bell pepper, chopped

• 1 tablespoon oil

• Salt and pepper, to taste

For Frying:

• Oil for frying

Instructions

1. In a bowl, mix corn flour, salt, oil, and warm water. Let rest 5 minutes.

2. Knead until smooth and soft (not sticky).

3. Divide dough into balls and flatten into circles using plastic wrap.

4. Add filling to one half of each circle.

5. Fold over and seal edges firmly.

6. Heat oil in a pan over medium heat.

7. Fry empanadas 3–4 minutes per side until golden and crispy.

8. Drain on paper towels and serve hot.

Tips & Variations

• Fill with cheese, black beans, chicken, or shredded pork

• Use slightly wet hands to prevent dough from cracking

• Don’t overfill—this helps prevent breaking while frying

• Bake or air fry for a lighter version (less traditional)

• Serve with guasacaca or garlic sauce for extra flavor

Make-Ahead & Storage

• Dough can be made ahead and refrigerated for 1 day

• Cooked empanadas store 2–3 days in the fridge

• Reheat in oven or air fryer to keep them crispy

• Freeze uncooked empanadas for up to 2 months

FAQ

Are Venezuelan empanadas gluten-free?

Yes—they’re made with corn flour instead of wheat.

What’s the difference from other empanadas?

Venezuelan empanadas use corn dough and are typically fried, not baked.

Can I use other fillings?

Absolutely—anything from cheese to seafood works well.

What to Serve With

• Guasacaca sauce

• Fresh avocado slices

• Simple cabbage slaw

• Hot sauce or garlic sauce

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.