Recipe Empanada dough (from Venezuela)

[karadekoolaid]

Ingredients:
2 cups of harina PAN (corn flour/corn meal for making arepas)
¼ cup all purpose flour
2½ cups water
1 tsp salt
2 tsps sugar
2 tsps oil

Method:
Put the two flours in a bowl, add the salt, sugar and oil and mix together briefly.
add the water and mix throughly until you have a thickish dough.
Now leave the dough to rest for about 10 minutes. Extend a plastic bag on the counter ( I use a sandwich size bag, cut down the sides) and flatten one ball of dough into a circle.
Fill with your favourite filling: pulled beef, minced beef, cheese, cheese & black beans, fish, what ever takes your fancy.
Fold the empanada circle in half, using the plastic, and fry until golden brown.
Empanadas Venezuelan style

 

[Reggiechefs]

Great post, will use this recipe sometimes but only have wheat fluor -thats what always making me trouble to understand. Here, our corn flour is yellow and spanish, or latinamerica recipe flours are always white . Could it be its ground more finely because we don't use corn flour for dough, but for porridge and breading?
Will try to mixture both to complying recipe.

 

[badjak]

Reggiechefs
Just using corn flour won't work very well
Masa harina is "treated" and has a total different texture

(Edited to say I am apparantly totally wrong, so continu reading the next posts)

 

[Reggiechefs]

Reggiechefs
Just using corn flour won't work very well
Masa harina is "treated" and has a total different texture

Thank you. Need to research it how to find or prepare with similar flour.

 

[JAS_OH1]

Thank you. Need to research it how to find or prepare with similar flour.

Bob's Red Mill Golden Masa Harina Corn Flour - 22 Oz Bosnia and Herzegovina | Ubuy

 

[karadekoolaid]

Don't use masa harina, Reggiechefs. Use your yellow corn flour.
Masa harina is Mexican and has been treated with lye, which gives it a totally different flavour.
At a push ( and I'll admit, I've never used it) use polenta.

 

[JAS_OH1]

Don't use masa harina, Reggiechefs. Use your yellow corn flour.
Masa harina is Mexican and has been treated with lye, which gives it a totally different flavour.
At a push ( and I'll admit, I've never used it) use polenta.

It's so differernt what things mean in different countries! I think I remember someone in the UK saying that corn flour there and corn starch in the US were basically the same thing.

So Reggiechefs can use his yellow corn meal/flour even though it's coarse? And I should not use my masa harina with this recipe?

 

[karadekoolaid]

So @Reggiechefs can use his yellow corn meal/flour even though it's coarse? And I should not use my masa harina with this recipe?

Yes and yes. In the US, buy Harina P.A.N.

 

[JAS_OH1]

Yes and yes. In the US, buy Harina P.A.N.

Okay, but remember when I was asking for ways to use up my already purchased masa harina (Maseca)? I thought when you posted this recipe, that was one of the ways I could use it. I don't want or need to go buy more masa harina as I have so much of it on hand already (and I have no idea what PAN is but thinking what I have is not that), but I do have regular corn meal on hand that I use to make corn bread and corn muffins.

I also thought this little blast from the past might be useful to some.
Difference: maize flour (UK), cornflour (US) and polenta
And this.
CookingBites dish of the month (August 2022): quiche/savoury tart

 

[Barriehie]

Wouldn't polenta be too coarse???

 

[JAS_OH1]

Wouldn't polenta be too coarse???View attachment 129243

That does look rather coarse. I suppose running it through a spice grinder might fix that?

 

[Barriehie]

That does look rather coarse. I suppose running it through a spice grinder might fix that?

I've got a BlendTec grain mill I was mentioning for others that might want to use polenta. There are different grades/grinds i.e. course, medium, or fine but ultimately it's a grit size/screen size. What I've got is stone ground so don't know about changing any of that. Can't see swapping out rocks that weigh several hundred pounds. Next time I get some I'll ask the Miller.

 

[badjak]

Don't use masa harina, Reggiechefs. Use your yellow corn flour.
Masa harina is Mexican and has been treated with lye, which gives it a totally different flavour.
At a push ( and I'll admit, I've never used it) use polenta.

OK
Sounds like I got the wrong end of the stick.
Interesting though as I could use mielie meal...

 

[Barriehie]

OK
Sounds like I got the wrong end of the stick.
Interesting though as I could use mielie meal...

Is mielie meal that corn you buy for the help that you don't like? It's like corn meal?

 

[Reggiechefs]

That does look rather coarse. I suppose running it through a spice grinder might fix that?

Yes, i also think that regular corn can be ground more finely because we have here water mills and i could just go there to try to get somthing more like flour from polenta.

I supose it could solve mystery because corn is always the same- all corn came from america and aditives for flours are not existed when people started to make those empanadas. So we need to go back and prepair it as ancestors in latin America did- it could be not wrong.
Stop depend on malls and use from the field and farmers- small ones preferably.