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Empanadas con sazón: The crescent of Venezuela.

August 26, 2021

Today we are ready to prepare the Venezuelan crescents,similar to the breech but smaller. I've also seen them triangular and square!

Both fried, roasted or baked are a real delight of Venezuelan cuisine.

How are Venezuelan empanadas prepared?

The kneading of corn flour is simple, in fact, approximately with 2 glasses of water full of corn flour you make between 6-8 empanadas, depending on the size you give them.

I remind you that…

If you are going to prepare the 100% homemade empanada,here I leave our tips. And a very natural homemade dough recipe for empanadas.


  1. Cups of water.
  2. White corn flour. (2 cups for 6 empanadas).
  3. Sugar to give it a Creole flavor and golden color.
  4. Oil or butter.
  5. Salt.
  6. Selection fill.


The most typical and easy to make is with a piece of hard cheese as a filling,but to my taste, I recommend shredded chicken or minced meat, for example, are my favorites.

Before starting to prepare the empanadas it is important that you choose your filling well, I leave you here a few ideas:

Preparation in 5 steps.

  1. Preparing the dough.

Place in a bowl the water, white corn flour, sugar (to taste), salt and butter. And you mix it until you get a homogeneous dough, adjust with water and flour, so that it is easy for you to work with the dough

2. Now we need a plastic base or film paper to place the dough on a smooth surface and a bowl or a dumpling trimmer.

Flatten the plastic and shape it into a crescent, if you have a dumpling trimmer, insert the empanada and close the trimmer.

3. Filling with tradition.

Depending on the filling you have chosen,now you must introduce it between the dough carefully, I usually fill it with 2 or 3 tablespoons of filling (if you have chosen chicken or meat) – if you have chosen to fill it with hard cheese,and you have cut it into slices, with 3 or 4 medium slices your empanada is more than perfect.

4. All ready to cook.

After sealing the empanada, remove the excess dough and fry it in hot oil to obtain our traditional Venezuelan empanada.

I leave you the following video in case you need help with the repulgue or closure of the empanada.

5. Cooking options.

Traditionally,they have always been fried but…

If you want to make an empanada in which its dough has no or almost no oil, you can make them with wood,wrapping them in aluminum foil and leaving them for about 45 minutes with a not very intense fire – Medium heat as they say for kitchens.

If you do not have space or want another option, you can cook them in the oven,for 15 minutes at 180ºC and if you want an alternative to oil, you can paint them with a beaten egg.

fruit juice - fruit smoothie

Enjoy! …. Ah! I usually accompany them with oatmeal, smoothies or fruit juices, they are dead!

Guide: recipes360.

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