There were a couple of eating places in Caracas called rotisseries (They did not have or sold anything done in a rotisserie, don’t ask me why) and they sold from soup and sandwiches to pastries and other baked goods. The one I liked to eat the most was the Empanada Argentina, especially if it just came out of the oven.
It is real simple: Ground beef (and por if it is to your liking) cooked at your own taste, but make sure you drain as much as the sauce as possible. Combine with raisins and a piece of hard-boiled egg over dome stretched dough, wrap and bake at 365 F for 15 and no more than 5 minutes in broil for nice finish on top.
As you can see, mine do not have the aesthetical look required, but trust me: They taste great!
Old NFO should take notes for his next get-together with the rest of the Texas Food Fiends.
Mmmm. My parents were a fan from our days in Valencia, VE. I recently found 5# boxes of beef chimichurri empanadas on the cheap and snagged a bunch. They freeze well.
Edit: Hope Maduro keeps his filthy paws off what’s left.
My German immigrant grandmother called similar made with boiled cabbage and beef krautbuegers. Nebraska calls them Runzas. Can reduce prep time by using coleslaw mix. She also fried bread stuffed with steak and peppers, then topped with New Mexico-style green chili and called it a ‘stuffed sopapilla’.
Simply nothing like a grandmother’s cooking.