Dough

Corn flour (PAN, Venezuelan brand)

Salt to taste

Olive oil (or any other oil) to taste

Triguisar or sazon Goya for flavor and color

Preparation of dough

Mix all the ingredients in a bowl and work inside the bowl until you get a soft but semi-firm dough

Black Beans

Cook the black beans to the desired consistency. While the beans cook, dice onion, green and red peppers, garlic, scallions and tomatoes. Sautee this mixture, for about 5 minutes, and add any desired seasoning (I use adobo, black pepper, oregano and triguisar). Once this mix is cooked, add to the beans and let the simmer at mid-heat. Let them cook for about 20 minutes until most of the liquid is reduced. They must have a consistency that allows for the empanadas to be fried without liquid dripping off.

Using a roller, extend the dough, add a small amount of black beans and fold dough over the mixture to cover it. Then give it a half moon shape.

Fry empanadas in a deep fryer or in a pan with enough oil.