This time I bring a traditional Venezuelan meal, which can be found almost anywhere, and with an immense variety of fillings.

The empanada.

For a long time I have felt a passion for cooking, in general I am the one who cooks in my house, for me it is simply an art, that allows through it to know much more about the culture of a people, as a good Venezuelan, here I leave my way of preparing them, as I said, each state of my country will have its own particular way of doing it.

Then let's get to work, and then it's too late....

The first thing to start is the preparation of the dough, in this case used the recipe of the grandmother, water, white corn flour, a touch of salt and sugar, a little bit of wheat flour and oil, the latter prevents the dough from sticking later to the plastic.

I confess that I am not one of those who use proportions even though I know that in the kitchen it is generally necessary to do things to the eye percent.

In a container you add the salt sugar wheat flour and oil and moves little by little you add the white corn flour, kneading, until you have a homogeneous dough, which does not stick from your hands.

From here as you can see in the process in the images, on a smooth surface is placed a piece of plastic, in this case use a bag that you place on a glass plate.

• Take 1 small ball of dough and place it on top of the plastic.

• Little by little it is crushed until it is spread over the plastic.

• Then on the already extended dough is added what will make the filling of this dish, this time I'm adding tuna in tomato sauce that I also prepared, but you can fill with what we think best (cheese, stew, ham, in short, whatever comes to mind).

• Finally, place the empanada in a pan with hot oil and fry until golden on both sides.

And then...

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Note: Images captured with my Huawei Y5 phone. Emoji made with the Bitmoji application.

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