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Domino Empanadas: Black Bean and Cheese

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  • Prep 10 min
  • Total 35 min
  • Ingredients 9
  • Servings 16
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I am a die-hard Venezuelan, and proud of my culture! I have lived in the United States for 15 years, but time and distance are not an obstacle when it comes to sharing my traditions and customs with my family. The ingredients needed to prepare our delicious dishes are always present in my home. I want to teach you how to make my tasty empanadas domino, made from a blend of corn flour (the same used in preparing arepas and the popular hallacas) and wheat flour, and stuffed with a mixture of black beans and salted white cheese. I give the dough my magic touch by adding grated papelón (raw sugar), my grandmother’s recipe. She is to blame for my daughters’ mouth-watering experience every time they eat them!
by Martha Salas
Updated Sep 24, 2015
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Ingredients

  • 4 cups pre-cooked corn flour
  • 2 cups wheat flour
  • 4 cups warm water
  • 2 tablespoons unsalted butter
  • 3 tablespoons grated papelón
  • 1/2 teaspoon salt
  • 4 cups black beans, cooked and seasoned
  • 2 cups grated queso llanero (hard, white cheese)
  • 4 cups corn oil for frying

Directions

  •  
    1
    Place corn flour, wheat flour, warm water, butter, grated papelón and salt in a bowl. Blend together with your hands and vigorously knead until you have a soft dough. Let it rest for 5 minutes.
  •  
    2
    Combine the previously cooked black beans, seasoned to your taste, and the grated white cheese. Stir until it’s well mixed.
  •  
    3
    Wet a cloth napkin and wring out the water.
  •  
    4
    Shape the dough into equally-sized balls.
  •  
    5
    In a deep frying pan, heat the oil over medium-high heat.
  •  
    6
    Place a ball in the center of the dampened napkin and use your fingers and the palm of your hand to stretch it out into a circular shape, until you have about a 1/4–inch thickness.
  •  
    7
    Add two tablespoons of the black beans and white cheese mixture to the center of the circle. Fold the dough in half, covering the mixture with the help of the dampened napkin, and seal the edges together. To completely seal the empanada, use a round container to apply pressure over the napkin. This way, you will seal the edges and give it the perfect half-moon shape.
  •  
    8
    With your hands, gently remove the empanada from the napkin and carefully place it in the skillet. Fry in hot oil until both sides are golden brown. Repeat the same process with the remaining dough.

Expert Tips

  • tip 1
    Use previously seasoned and cooked black beans, from the previous day, if possible.
  • tip 2
    You can serve these delicious empanadas with shredded beef and fried plantains.
  • tip 3
    If you don’t have any papelón handy, you can use brown sugar.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I am a die-hard Venezuelan, and proud of my culture! I have lived in the United States for 15 years, but time and distance are not an obstacle when it comes to sharing my traditions and customs with my family. The ingredients needed to prepare our delicious dishes are always present in my home. I want to teach you how to make my tasty empanadas domino, made from a blend of corn flour (the same used in preparing arepas and the popular hallacas) and wheat flour, and stuffed with a mixture of black beans and salted white cheese. I give the dough my magic touch by adding grated papelón (raw sugar), my grandmother’s recipe. She is to blame for my daughters’ mouth-watering experience every time they eat them!
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