Venezuelan Ground Beef Empanadas: Crispy Cornmeal Pockets

Prepare the beef filling: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Add the diced onion and red bell pepper to the skillet with the beef. Cook until softened, about 5 minutes. Stir in the tomato sauce, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 5 minutes, then remove from heat and set aside to cool slightly.

Prepare the cornmeal dough: In a large bowl, combine the pre-cooked yellow cornmeal and 1 teaspoon salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. Knead for 2-3 minutes until smooth. If the dough is too sticky, add a little more cornmeal; if too dry, add a little more water.

Form the empanadas: Take a golf-ball sized portion of dough and flatten it between two pieces of plastic wrap or a tortilla press to form a thin, round disc, about 5-6 inches in diameter. Place 1-2 tablespoons of the cooled beef filling on one half of the dough disc.

Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then use a fork or the rim of a small bowl to crimp and trim the edges, ensuring a tight seal.

Heat the frying oil: Pour 4 cups of vegetable oil into a deep pot or Dutch oven. Heat over medium-high heat until it reaches 350°F/175°C. Use a kitchen thermometer to ensure accurate temperature.

Fry the empanadas: Carefully place 2-3 empanadas into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes per side, or until golden brown and crispy. Use tongs to flip them gently.

Remove the fried empanadas from the oil and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining empanadas.

Serve immediately while hot and crispy.