What are Venezuelan empanadas made of?

December 15, 2025 •

4 min read

Venezuelan empanadas, a beloved street food, have a distinct preparation rooted in tradition. Unlike other Latin American versions often made with wheat flour, the secret to their signature crispy texture and pliable dough lies in precooked cornmeal, most famously sold under the brand Harina PAN. Filled with a variety of savory ingredients and fried to a golden finish, these hand-held pockets offer a taste of authentic Venezuelan comfort food.

Quick Summary

A traditional Venezuelan empanada is defined by its deep-fried, crispy shell made from precooked cornmeal dough, filled with a range of savory stuffings like seasoned shredded beef, cheese, or black beans. Served hot with flavorful dipping sauces like guasacaca, it's a staple of Venezuelan street food.

Key Points

Dough is Cornmeal-Based: The key to authentic Venezuelan empanadas is a dough made from precooked white cornmeal, like the brand Harina P.A.N..
Traditional Method is Fried: Unlike many empanadas made with wheat flour, the Venezuelan version is traditionally deep-fried to achieve its signature crispy golden exterior.
Popular Fillings Include Meats and Cheeses: Common stuffings range from shredded beef (carne mechada), shredded chicken, and cheese (queso blanco) to the unique black bean and cheese combo known as Dominó.
Regional Variations Exist: Different regions offer unique fillings, such as the coastal cazón (dogfish) or the comprehensive pabellón criollo.
Often Served with Sauces: Empanadas are typically served with flavorful sauces, most famously guasacaca, a tangy avocado salsa.
Naturally Gluten-Free: Since the dough relies on cornmeal rather than wheat flour, traditional Venezuelan empanadas are gluten-free.

The Signature Dough: Precooked Cornmeal

At the core of every authentic Venezuelan empanada is the dough, a simple yet critical component that sets it apart from its regional counterparts. This dough, or masa, is made from precooked cornmeal, known by the brand name Harina P.A.N.. The precooking process gives the cornmeal unique properties, allowing it to hydrate quickly and form a soft, pliable, and non-sticky dough with just warm water and a pinch of salt. The addition of a small amount of sugar is sometimes used to enhance the color and crispness during frying. This cornmeal-based recipe is also naturally gluten-free, making Venezuelan empanadas a popular choice for those with gluten sensitivities.

Preparing the Masa

Creating the dough is a straightforward process. The cornmeal is mixed with warm water and salt in a large bowl, then kneaded by hand until a smooth, uniform texture is achieved. A perfectly prepared dough is manageable and doesn't crack, a crucial step for a successful empanada. Small balls of dough are then flattened into thin disks using plastic wrap and a plate or tortilla press. This method ensures a consistently thin and even disk, which is essential for a crispy fried finish.

A World of Savory Fillings

What truly defines a Venezuelan empanada is its wide variety of flavorful fillings, or rellenos. From robust meat options to simple vegetarian classics, the possibilities are endless. These savory fillings are often prepared in advance, with many involving a rich sofrito base of sautéed onions, garlic, and peppers.

The Most Popular Fillings

Carne Mechada (Shredded Beef): A Venezuelan classic, this tender shredded beef is slow-cooked until it easily pulls apart and absorbs a rich medley of seasonings from the sofrito, tomatoes, and spices.
Dominó (Black Beans and Cheese): Named for its black and white visual contrast, this vegetarian-friendly filling combines earthy black beans with salty white cheese (queso blanco).
Pollo Mechado (Shredded Chicken): Tender shredded chicken is simmered with a blend of tomatoes and spices to create a mild yet flavorful filling that is a favorite among many.
Cazón (Dogfish): A specialty of Venezuela's coastal regions, particularly Margarita Island, this tangy, flaky fish filling is a unique and sought-after option.
Pabellón Criollo: The national dish, pabellón criollo, is perfectly packed into an empanada, featuring shredded beef, black beans, sweet fried plantain (tajadas), and white cheese.

The Traditional Frying Method

While some recipes offer baking as a healthier alternative, the defining characteristic of a Venezuelan empanada is its deep-fried finish. The dough is filled, folded into a half-moon shape, and then fried in hot oil until it reaches a beautiful golden-brown color and a satisfying, crunchy crispness. A common technique is to use a plate or the edge of a bowl to press and seal the edges, creating a tight pocket that keeps the filling from escaping. For the final touch, these hot, crispy turnovers are often served with a variety of sauces.

Comparing Venezuelan and Colombian Empanadas


Feature	Venezuelan Empanadas	Colombian Empanadas
Dough Base	Precooked white cornmeal (Harina P.A.N.)	Mostly yellow cornmeal
Texture	Crispy, but with a slight chew from the dough	Typically crunchier and often thinner
Primary Cooking Method	Deep-fried is the most traditional method	Most commonly deep-fried
Fillings	A wide range, including shredded meats, beans, cheese, and regional seafood	Often simpler fillings like ground beef, potatoes, and spices
Signature Sauce	Guasacaca, a tangy avocado salsa	Ají, a spicy sauce of onions and tomatoes

The Accompaniments: Sauces and Sides

No Venezuelan empanada experience is complete without its traditional sauces. The most popular is guasacaca, a vibrant and tangy avocado-based salsa that perfectly complements the rich fillings and crispy dough. Other popular choices include creamy garlic sauce and spicy ají. For those at home, these delicious hand-held treats are often enjoyed with a fresh salad or a simple side of lime for a burst of citrus flavor.

Conclusion: A Culinary Staple with Depth and Versatility

From its simple but distinct precooked cornmeal dough to its diverse array of savory fillings, the Venezuelan empanada is a testament to the country's rich culinary traditions. Its iconic deep-fried texture provides a satisfying crunch that encases a warm, flavorful center. Whether enjoying the nationally beloved pabellón filling or a simple cheese and bean dominó, each empanada offers a delicious journey into the heart of Venezuelan comfort food. Served hot and fresh, and accompanied by traditional sauces, this dish remains a cherished staple of Venezuelan street food culture, enjoyed by locals and visitors alike.

Frequently Asked Questions

The dough for Venezuelan empanadas is made from a specific type of precooked white cornmeal, commonly known as Harina P.A.N., mixed with warm water and salt.

Yes, traditional Venezuelan empanadas are naturally gluten-free because their dough is made from precooked cornmeal, not wheat flour.

One of the most traditional and popular fillings is carne mechada, or shredded beef, which is slow-cooked and seasoned with a rich sofrito base.

A 'Dominó' empanada is a vegetarian option filled with a combination of black beans (caraotas negras) and white cheese (queso blanco). It gets its name from the color contrast, resembling domino pieces.

Traditionally, Venezuelan empanadas are deep-fried until golden and crispy. While baking is a possible alternative, frying is what gives them their authentic crunchy texture.

Venezuelan empanadas are often served with a variety of sauces, most notably guasacaca, a tangy avocado-based salsa. Other popular options include creamy garlic sauce and spicy ají.

Empanadas were introduced to Venezuela by Spanish settlers during colonial times, evolving from larger Spanish meat pies to the handheld, corn-based, and fried version enjoyed today.