Venezuelan turnovers Recipe

Season the ground beef with a pinch of pepper and cumin. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the seasoned beef, breaking it up with a spoon, and cook until no pink remains. Stir in the chopped onion, green pepper, red pepper, 1 teaspoon garlic powder, capers, tomato sauce, and Sazón. Continue to cook, stirring frequently, until most of the liquid has evaporated, which should take about 20 minutes. Let the filling cool completely before you start assembling the empanadas.

The masarepa dough should feel moist and hold together without sticking to your fingers. Take about ½ cup of dough and roll it into a smooth ball. On a sheet of non-stick parchment paper, flatten the ball into a 5-inch circle, aiming for about ⅛ inch thick. Spoon a generous tablespoon of the cooled meat filling onto one half of the circle, then use the parchment paper to fold the dough over, creating a semi-circle. To seal and trim the edges, press the lip of an inverted bowl firmly over the curved edge. Repeat for the remaining empanadas.

In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until it's hot but not smoking. Fry the empanadas in batches, turning them once or twice, until they are lightly browned and crisp, which usually takes just a few minutes per side. Drain the fried empanadas on paper towels to remove any excess oil. Avoid overcrowding the skillet, as this can drop the oil temperature and lead to soggy empanadas, or letting the oil get too hot and burn them.