Otherby TheMealDBVenezuelan turnoversKeep screen onSaveShareIngredients450g Ground BeefPinch PepperPinch Ground Cumin1 tablespoon Vegetable Oil1 cup Onion1/2 cup Green Pepper1/2 cup Red Pepper1 tsp Garlic Powder1/4 cup Capers1 Can Tomato Sauce1 Can Sazon2 Yellow MasarepaFor frying Vegetable OilStepsStep-by-step0 of 5 done1Season meat with Adobo. In skillet, heat oil on medium high. Cook meat until pink is gone. Stir in onion, pepper, garlic, alcaparras, tomato sauce and Sazón. Cook, stirring often until most of the liquid has evaporated (about 20 minutes). Cool.2Prepared dough should be moist and should hold together, but it should not stick to your fingers. Start with about ½ cup of dough and roll into a ball between palms of your hands.3Working on a sheet of non-stick parchment paper, form the ball into a 5-inch circle about ⅛ inch thick. Place a generous tbsp. of filling on one half of circle and using parchment paper close dough over to form a semi-circle.4To seal and trim edges of the empanada, press lip of inverted bowl over semi-circle shaped patty. Repeat for all the Empanadas.5In large skillet on medium high, heat ½ inch of oil until hot but not smoking. Cook empanadas in batches, turning once or twice until lightly browned. Drain on paper towel. Do not over crowd skillet or let oil get too hot.Source: TheMealDB
