Venezuelan empanadas

Instructions

1. To prepare the shredded beef filling, place the beef in a dish, add the salt, oregano, cumin, Worcestershire sauce, tomato paste, garlic, onion and capsicum and massage with your hands until well combined. Cover and refrigerate for at least 30 minutes or overnight if time permits.
   
2. Set an electric pressure cooker to sauté mode. Add the oil, then cook the beef pieces for 3 - 5 minutes on each side or until golden. Add the marinated vegetables and any marinade left in the dish and stir to combine well.
   
3. Add the tomatoes, chipotles in adobo, bay leaves and enough water to just cover the beef. Close the pressure cooker and cook on high pressure for 30 minutes or until the steak is tender enough to shred with a fork. You can also cook this on the stovetop, but you’ll need to double the cooking time and stir regularly to prevent it from catching on the base of the pan.
   
4. Remove the beef from the cooking liquid, then simmer the liquid for another 10 minutes or until slightly thickened and reduced. Using 2 forks, coarsely shred the meat, then return to the thickened sauce, stir to combine well and adjust the seasoning if necessary. Transfer to a bowl, cover and refrigerate until completely cold.
   
5. To prepare the cheese filling, combine both cheeses in a bowl.
   
6. To prepare the empanada dough, place the tepid water, salt and sugar in a large bowl and whisk until the salt and sugar has dissolved. Whisking continuously, add the cornmeal in a thin steady stream until well combined. Knead the dough in the bowl for a few minutes or until smooth, then cover the bowl with a kitchen cloth and stand for 5 – 10 minutes. After resting, the dough should be like playdough, but not cracking when you press it. If it is still too wet, knead in a little extra flour, 1 spoonful at a time until you reach the right consistency.
   
7. To prepare the guasacaca, place all the ingredients in a blender and process until smooth. Adjust the seasoning to taste and refrigerate until ready to serve.
   
8. To prepare the ajicero, place all the ingredients in a small bowl mix and stir to combine. Adjust the seasoning to taste, then stand at room temperature for 10 – 15 minutes before serving.
   
9. To assemble the empanadas, divide the dough into 12 – 16 pieces and roll into balls. Place one piece of dough between 2 pieces of baking paper and use your hands to flatten into a round about 5 mm – thick. You could also use a large tortilla press or a chopping board to press the dough. Place 1 -2 spoonfuls of filling in the middle, then fold over to make a half-moon, making sure you don’t overfill them. Press the sides to seal well, then place on a tray and repeat with the remaining dough and filling.
   
10. Fill a wok or deep – fryer with the deep - frying oil and heat to 180˚C. Cooking in batches, fry the empanadas for 3 - 5 minutes, turning occasionally until golden and crisp. Drain on paper towel. Serve hot with the guasacaca and ajicero on the side.
    

• If you can’t find skirt or flank steak, you can use any other secondary cut like brisket or chuck, but you’ll need to adjust cooking times to ensure the meat shreds appropriately. 
  
• Pre-cooked cornmeal is found in specialty stores in Australia and some large supermarkets. P.A.N is the most popular brand however other brands are available in the market. My preference for empanadas is yellow precooked cornmeal flour, but white precooked cornmeal flour would work as well, lending a more savoury note. Polenta, corn starch or masa can’t be used as a substitute for precooked cornmeal as they all have different absorption properties.