Venezuelan “Pastelitos Andinos” (Meat Empanadas)
This is what I call a proper breakfast: a big bowl of Venezuelan “pastelitos andinos” with tartar sauce.
And a big cup of coffee, of course!
These are essentially the Venezuelan version of a meat empanada. We call it “pastelitos andinos” because they are from a region in Venezuela called “Los Andes”.
The dough of these pastelitos is super easy and if you don’t want to knead the dough you can use a stand mixer. The dough can be stored in the fridge up to 48 hours —covered with wrapping foil —- and the filling up to 5 days. This means you can make as much pastelitos andinos as you need and then save the rest for the next day.
Traditionally these empanadas are filled with a mix of grounded meat and white rice. You can skip the white rice if you want. I usually prefer this recipe without rice but I wanted to show you the most traditional Venezuelan recipe.
I hope you enjoy this recipe and I see you in the next one!
If you are looking for more Venezuelan recipes:
- 500 gr flour
- 1 egg
- 2 yolks
- 3 tbsp melted butter
- 1 tbsp sugar
- ½ cup milk
- 150 gr grounded meat
- ½ cup cooked white rice
- 1 small red pepper cut into dices
- ½ onion cut into dices
- 1/4 cup corn
- 1 tsp oregano
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tbsp freshly chopped coriander
- 1 tbsp olive oil
- Salt and Pepper
Mix the yolks, the whole egg, the melted butter, the sugar, and the milk.
In a big bowl add the flour and make a hole in the center.
Pour the liquid ingredients into the hole and mix until you get the consistency of the dough. Then transfer the dough to a clean and flat surface covered with flour to avoid the dough from sticking to the surface. Knead for a couple minutes.
With the help of a roller extend the empanadas dough. Cut the dough into 3 inches diameter circles.
In a big pan over medium heat pour the olive oil. Toss the onion and the red pepper. When the onions start to become transparent, add the meat and the corn and stir.
Incorporate the Worcestershire sauce, the tomato paste, the coriander, the oregano and season with salt and pepper. Cook until the meat is almost dry, then add the rice and mix well.
Place ½ tbsp of filling in the center of the dough circles. Cover the filling with another circle and close the edges with the help of a fork.
In a big saucepan over medium heat add enough vegetable oil to cover the empanadas. Fry every empanada for about 2 minutes each side until they become light brown and crispy.