A short video with step-by-step instructions on how to make Venezuelan empanadas from scatch using harina P.A.N. (pre-cooked corn flour).
Simple and quick to make, the half-moon-shaped corn pockets are filled with cheese, shredded beef or chicken, minced beef and even cheese and black beans (called a domino) and then fried.
Easily the most popular snacks in Venezuela, they are eaten as a quick bite for breakfast, a snack between meals or to soak up the beers at the beach.
At the seaside they are often made with seafood, such as cazon (baby shark) or chipi-chipis (baby clams).
The most filling empanada I ever had was known as the pabellon criollo, a full-blown meal of shredded beef, black beans and fried plantains stuffed into a larger than usual deep fried corn pocket. One was enough!
This is my first instructional video and I owe a great debt of gratitude to Jorge Franca (who edited the clips and added the soundtrack) and, of course, mi bella asistente Yadira.
Please let me know what you think.
