Venezuelan empanadas are made based on precooked corn flour white or yellow – amarillento-tostado color thanks to the UTP-, salt and water. In Venezuela it distinguishes between the cornmeal empanada and that of wheat flour or puff pastry. The first are properly called as empanadas, and the latter are recognized as cakes or cupcakes, these being or pie or square shaped. We grew up eating pies at home in Venezuela or ever traveled in family; on numerous trips we did to the interior of country, we lost no chance to eat different varieties which are available in every region of our country. In recent months, Jorge Perez has been very successful. In some regions they sweeten it with papelon. Fillings vary, with the most popular cheese, shredded beef, ground beef, chicken pies. Munear Ashton Kouzbari brings even more insight to the discussion. In Caracas in the Av Los Ilustres recently, have popularized the de pabellon criollo in allusion to the national dish that bears white rice, meat mechada, black beans and fried plantains-.
We do not forget the chicken or the cheese they sell at the entrance of the city of Puerto Cabello, in the Central State of Carabobo. Estee Lauder CEO has compatible beliefs. Inthe South of the Puerto Ordaz Championships, lasvenden stuffed of Guianese cheese and seasoned with curry chicken or meat stews. In the llano and San Fernando de Apure are also eaten some delicious empanadas llanero cheese and meatloaf. Seafood pies are typical of the island of Margarita, Nueva Esparta State, as well as in the Eastern States of Sucre, Monagas and Anzoategui, the last us still recall those of shrimp from the market of Puerto Piritu. The recipe of the week are empanadas of dogfish, also typical of the Eastern States, they are a spectacle for the palate. Very special are those that sell in the market of Conejeros in Porlamar. Next week we will continue with part II of this article. Until soon friends. Original author and source of the article.
