Venezuelan Empanadas: Crispy, Savory, and Easy to Make

If you’re craving a golden, crispy snack bursting with Latin flavor, Venezuelan empanadas are just what you need. These savory hand pies are a beloved part of traditional Venezuelan cuisine, enjoyed at breakfast, lunch, or as a street food favorite across cities like Caracas and Maracaibo. Made with precooked cornmeal (Harina P.A.N.), they have a uniquely crunchy texture on the outside and a soft, flavorful filling inside — whether it’s gooey cheese, shredded beef, or sweet plantains.

What makes Venezuelan empanadas truly special is how simple they are to prepare at home. With just a few ingredients, you can recreate this authentic Venezuelan recipe that captures the heart of South American cooking. Whether you fry them to golden perfection or try a lighter baked version, these cornmeal empanadas promise a comforting bite every time.

Get ready to learn how to make crispy, savory, and easy Venezuelan empanadas that taste just like the ones you’d find at a bustling food stand in Venezuela!

What Are Venezuelan Empanadas?

Venezuelan empanadas are a traditional cornmeal pastry that’s fried until golden and crispy, filled with a variety of savory or sweet ingredients. They’re one of Venezuela’s most beloved comfort foods — found in home kitchens, roadside stands, and beachside kiosks across the country. Unlike other Latin American empanadas made with wheat flour, Venezuelan empanadas use precooked cornmeal, known as Harina P.A.N., which gives them their signature crunchy texture and rich, slightly sweet flavor.

These tasty hand pies are deeply rooted in Venezuelan culinary culture, often enjoyed for breakfast or as a quick midday snack. Each region has its own version — from Caracas, where they’re filled with cheese or shredded beef, to Margarita Island, famous for seafood-stuffed empanadas. No matter where you go, they’re always served hot and fresh, often accompanied by guasacaca (a creamy avocado sauce) or a touch of spicy ají.

What makes Venezuelan empanadas truly special is their versatility. The dough acts as a perfect canvas for any filling — whether you prefer something savory like chicken and black beans, or sweet like plantains with cheese. Every bite delivers the comforting taste of home, capturing the heart of Latin American street food culture.

In short, Venezuelan empanadas are more than just a snack — they’re a symbol of community, tradition, and the joy of sharing good food with loved ones.

Ingredients and Tools You’ll Need

Making crispy, savory Venezuelan empanadas at home is easier than you might think. With just a handful of ingredients and some basic kitchen tools, you can recreate this iconic Venezuelan snack.

Ingredients (Serves 6–8 empanadas)

• 2 cups (250g) precooked cornmeal – ideally Harina P.A.N., for authentic texture.
• 1 ¼ cups (300ml) warm water – to form a soft, pliable dough.
• ½ teaspoon salt – enhances the flavor of the corn dough.
• 2 tablespoons vegetable oil – optional, for a slightly richer dough.
• Oil for frying – enough to fill your frying pan or deep fryer halfway.

Filling options (choose your favorite):

• 1 cup shredded mozzarella or queso blanco – for classic cheese empanadas.
• 1 cup cooked, shredded beef or chicken – seasoned with onion, garlic, and paprika.
• ½ cup black beans or refried beans – for a vegetarian twist.
• ½ cup cooked mashed sweet plantains or guava paste – for a sweet variation.

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Essential Tools and Utensils

• Mixing bowl – to combine the cornmeal, water, and salt.
• Measuring cups and spoons – for precise ingredient amounts.
• Rolling pin or your hands – to flatten the dough into discs.
• Circular cutter or small plate – to shape uniform empanadas.
• Frying pan or deep fryer – for golden, crispy results.
• Slotted spoon or tongs – to safely remove empanadas from hot oil.
• Paper towels – to drain excess oil after frying.

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Pro tips:

• The dough should be soft but not sticky — adjust water or cornmeal as needed.
• Keep a damp cloth over the dough while shaping to prevent it from drying out.
• For easier handling, fill and shape one empanada at a time rather than making them all at once.

Step-by-Step Recipe: How to Make Crispy Venezuelan Empanadas

Making Venezuelan empanadas at home is simple and rewarding. Follow these steps carefully for perfectly golden, crispy, and flavorful empanadas every time.

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1. Prepare the Dough

1. In a large mixing bowl, combine 2 cups (250g) precooked cornmeal (Harina P.A.N.) and ½ teaspoon salt.
2. Gradually add 1 ¼ cups (300ml) warm water, mixing continuously with your hands or a spoon.
3. Knead the dough for about 3–5 minutes, until it becomes soft, smooth, and pliable.
4. Cover the dough with a damp cloth and let it rest for 5–10 minutes to prevent drying out.

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2. Shape the Empanadas

1. Divide the dough into 6–8 equal portions. Roll each portion into a ball.
2. Flatten each ball using your hands or a rolling pin into a disc about ½ cm thick.
3. Use a circular cutter or small plate as a guide to make uniform rounds.

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3. Add the Filling

1. Place 1–2 tablespoons of your chosen filling (cheese, shredded beef, chicken, beans, or plantain) in the center of each dough disc.
2. Fold the dough over the filling to create a half-moon shape.
3. Press the edges firmly with your fingers or a fork to seal the empanada completely, preventing the filling from leaking during frying.

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4. Fry the Empanadas

1. Heat enough oil in a frying pan or deep fryer to submerge at least half of each empanada. The oil should be around 350°F (175°C).
2. Fry 2–3 empanadas at a time, turning occasionally, until golden brown and crispy on both sides (approximately 3–4 minutes per side).
3. Remove the empanadas with a slotted spoon or tongs and place them on paper towels to drain excess oil.

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5. Serve and Enjoy

• Serve hot and fresh with traditional Venezuelan sides like guasacaca, ají criollo, or a squeeze of lime.
• These empanadas are perfect for breakfast, lunch, or as a snack.

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Pro Tips:

• Avoid overfilling the empanadas to prevent bursting while frying.
• For a lighter version, bake the empanadas at 400°F (200°C) for 15–20 minutes, brushing lightly with oil.
• Experiment with fillings and sauces to create unique flavor combinations.

Delicious Filling Ideas and Flavor Variations

One of the best things about Venezuelan empanadas is their versatility. The cornmeal dough acts as a blank canvas, allowing you to create endless combinations of savory and sweet fillings. Here are some detailed, authentic recipes you can try at home:

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1. Classic Cheese Empanadas

Ingredients (for 6 empanadas):

• 1 cup shredded mozzarella or queso blanco
• ½ teaspoon dried oregano (optional)
• Pinch of paprika (optional)

Instructions:

1. Place 2 tablespoons of shredded cheese in the center of each dough disc.
2. Sprinkle a pinch of oregano or paprika on top for extra flavor.
3. Fold the dough over and seal edges with your fingers or a fork.
4. Fry, bake, or air-fry according to your preferred cooking method.

Serving suggestion:
Serve hot for breakfast or a light snack, accompanied by guasacaca or a mild salsa.

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2. Savory Beef or Chicken Empanadas

Ingredients (for 6 empanadas):

• 1 cup cooked shredded beef or chicken
• ½ small onion, finely chopped
• 1 garlic clove, minced
• ½ bell pepper, finely chopped
• ¼ teaspoon ground cumin
• ¼ teaspoon paprika
• Salt and pepper to taste

Instructions:

1. In a skillet, sauté onions, garlic, and bell pepper until soft.
2. Add shredded beef or chicken, cumin, paprika, salt, and pepper. Cook for 2–3 minutes until flavors combine.
3. Place 2 tablespoons of filling in each dough disc and fold. Seal edges well.
4. Fry or bake until golden brown.

Serving suggestion:
Perfect for lunch or street-food-style snacks, served with ají criollo or a spicy sauce.

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3. Vegetarian Empanadas

Ingredients (for 6 empanadas):

• ½ cup black beans or refried beans
• ½ cup sautéed mushrooms or mixed vegetables
• ¼ cup shredded cheese (optional)
• ¼ teaspoon garlic powder
• ¼ teaspoon ground cumin
• Pinch of chili powder (optional)
• Salt and pepper to taste

Instructions:

1. Mix beans, mushrooms, vegetables, and spices in a bowl.
2. Add cheese or avocado if desired for extra richness.
3. Place 2 tablespoons of filling in the center of each dough disc. Fold and seal carefully.
4. Fry or bake until golden and crisp.

Serving suggestion:
Great for family-friendly meals or as a meat-free alternative, served with lime wedges or fresh herb sauces.

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4. Sweet Empanadas

Ingredients (for 6 empanadas):

• 1 cup mashed ripe plantains or guava paste
• 1–2 tablespoons sugar
• ¼ teaspoon cinnamon
• Powdered sugar or condensed milk for serving

Instructions:

1. Mix mashed plantains or guava paste with sugar and cinnamon.
2. Spoon 2 tablespoons of sweet filling into each dough disc. Fold and seal the edges.
3. Fry gently over medium heat to prevent burning the sugar, or bake for a lighter option.

Serving suggestion:
A delightful dessert or afternoon treat, served with a dusting of powdered sugar or a drizzle of condensed milk.

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5. Regional and Creative Variations

Maracaibo-Style:

• Fill with cooked shrimp or fish, seasoned with garlic, lime, and a pinch of paprika.

Fusion Twists:

• Cheese and ham, spicy chorizo, or avocado with black beans for modern flavors.

Tips:

• Always balance the moisture and seasoning of fillings to keep the dough crispy.
• Avoid overfilling to prevent leakage during cooking.
• Experiment with savory and sweet combinations for creative results.

Serving Tips and Storage Suggestions

Venezuelan empanadas are delicious straight from the fryer, but serving them with the right accompaniments and knowing how to store them can make all the difference. Follow these tips to enjoy every bite at its best.

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1. Serving Tips

• Serve hot and fresh: Empanadas are at their best when they’re crispy on the outside and warm on the inside. Fry or bake them just before serving for maximum crunch.
• Accompaniments: Pair with classic Venezuelan sauces like guasacaca (a creamy avocado sauce) or ají criollo (a spicy pepper sauce). A squeeze of lime can also enhance flavors.
• Meal ideas:
  • Breakfast: Cheese or plantain empanadas with coffee or hot chocolate.
  • Lunch or snack: Beef or chicken empanadas with a side salad or pickled vegetables.
  • Party or appetizer: Mini empanadas make perfect finger food for gatherings or family meals.

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2. Storage Tips

• Short-term storage: Let the empanadas cool to room temperature, then store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispiness.
• Freezing for later: Place uncooked, filled empanadas on a baking sheet and freeze for 1–2 hours until firm. Transfer to a freezer bag and store for up to 1 month. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Avoid sogginess: Never store empanadas while still hot, as condensation will make the dough soft. Always let them cool completely before refrigeration or freezing.

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3. Tips for Meal Prep

• Prepare the dough and filling in advance to save time. Assemble empanadas just before cooking.
• Make a variety of fillings to suit different tastes at gatherings — savory, vegetarian, and sweet.
• For easy serving at parties, keep fried empanadas warm in the oven at 200°F (90°C) until ready to serve.