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Venezuelan empanadas

Name: Venezuelan empanadas
Total time: 60 min
Yield: ~12 pieces
Ingredients: 350 g pre-cooked Farine de maïs (semoule fine); 1 tsp Salt; 300 g Ground beef; 1 Onion; 1 Tomato; 100 g Cheese; for frying Olive oil

Preparation time: 1 h
Servings: ~12 pieces

Ingredients

~12 pieces

Farine de maïs (semoule fine) — to buy350 g pre-cooked
Salt — to buy1 tsp
Ground beef — to buy300 g
Onion — to buy1
Tomato — to buy1
Cheese — to buy100 g
Olive oil — to buyfor frying

Preparation

Mix the pre-cooked cornmeal with salt and warm water until you get a soft dough, let rest for 10 minutes.
Cook the ground beef with onion and tomato until the meat is fully cooked.
Shape balls of dough and flatten them into discs about 12 cm (5 in) across.
Place a spoonful of filling and a little cheese on one half of each disc, fold into a turnover and seal the edges well by pressing with your fingers.
Heat the frying oil to 175°C (345°F).
Fry the empanadas for 4-5 minutes on each side until golden and crisp.