These Venezuelan crispy golden brown empanadas are going to be your new favorite brunch option.

Ingredients:

For the beef:

• 500 g of blade steak, cooked and shredded
• 1 onion, chopped
• 1 cup of water
• 2 garlic, minced
• 2 tbsp of worcestershire sauce
• 1 tsp of tomato paste
• A pinch of salt
• Black pepper to taste

For the dough:

• 3 cups of precooked cornmeal
• ¼ cup of all-purpose flour
• 3 ¼ cup of water
• 1 tbsp of sugar
• A pinch of salt
• Oil to fry

Instructions:

For the beef:

1. In a big pan, over medium heat, add the previously cooked and shredded beef. This beef was cooked using only salt and black pepper.
2. Incorporate the chopped onion, minced garlic, Worcestershire sauce and tomato paste. Stir using a wooden spoon to mix all the ingredients.
3. Add the cup of water, salt and pepper. Stir again to combine.
4. Let it cook for about 20 minutes, until the water evaporates.
5. When ready, set aside to use later.
6. If you want to make this beef spicy, add some hot sauce while cooking.

For the dough:

1. In a large bowl, add the precooked cornmeal, the all-purpose flour, sugar and salt to taste. Mix to combine.
2. Pour the water into the bowl.
3. Using your clean hands, start to knead until you get a soft dough. It’s important to knead the dough for at least 5 to 8 minutes. This will help us to get the perfect texture
4. Let the dough rest a bit.
5. Add about 4 cups of oil into a deep pot, over medium heat.
6. While the oil gets hot, take about a ¼ cup of dough into a ball.
7. To make it easier, place a plastic bag or wrap on the table and you will expand the dough on it.
8. Press down the dough until thin, add 2-3 tbsp. of beef in the center and carefully close the empanada using the help of the plastic bag under.
9. Make sure the edges are closed, press them down.
10. Fry the empanadas until golden brown.
11. Serve while warm!