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Venezuelan “pastelitos andinos” (meat empanadas)
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
This is what I call a proper breakfast: a big bowl of Venezuelan “pastelitos andinos” with tartar sauce.
Course: Breakfast
Cuisine: Venezuelan
Servings: 9 pastelitos
  • 500 gr flour
  • 1 egg
  • 2 yolks
  • 3 tbsp melted butter
  • 1 tbsp sugar
  • ½ cup milk
Meat and rice filling
  • 150 gr ground 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
Empanadas’ dough
  1. Mix the yolks, the whole egg, the melted butter, the sugar, and the milk.
  2. In a big bowl add the flour and make a hole in the center.
  3. 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.
  4. With the help of a roller extend the empanadas dough. Cut the dough into 3 inches diameter circles.
Meat and rice filling
  1. 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.

  2. 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.
Assembling and cooking the Meat empanadas
  1. 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.
  2. 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.