Venezuelan Cartocciata

Ingredients

The Venezuelan Cartocciata differs from its Italian counterpart in several ways. While the Italian version typically features a sweet filling, the Venezuelan adaptation takes a savory approach. The original Italian Cartocciata is often filled with ingredients like Nutella, jam, or pastry cream, whereas the Venezuelan version incorporates traditional Venezuelan ingredients such as shredded beef, black beans, plantains, and queso de mano. This fusion of flavors creates a unique and delicious dish that pays homage to both culinary traditions. We alse have the original recipe for Cartocciata, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1 cup (200g) shredded beef, cooked 1 cup (200g) shredded beef, cooked
• 1 cup (200g) black beans, cooked 1 cup (200g) black beans, cooked
• 1 ripe plantain, sliced and fried 1 ripe plantain, sliced and fried
• 1 cup (150g) queso de mano, grated 1 cup (150g) queso de mano, grated
• 1/4 cup (60ml) vegetable oil, for frying 1/4 cup (60ml) vegetable oil, for frying
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 48g, 5g
• Protein: 15g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the water and knead until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, heat the vegetable oil over medium heat. Add the shredded beef and cook until heated through. Season with salt and pepper to taste. Remove from heat and set aside.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   On a lightly floured surface, roll out the dough into a thin rectangle. Cut the dough into smaller rectangles, approximately 10x15cm (4x6 inches) in size.
6. 6.
   Place a spoonful of black beans, shredded beef, fried plantains, and grated queso de mano on one half of each rectangle. Fold the other half of the dough over the filling and press the edges to seal.
7. 7.
   Transfer the filled pastries to a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
8. 8.
   Remove from the oven and let cool for a few minutes before serving.

Treat your ingredients with care...

• Shredded beef — Use leftover cooked beef or cook a beef roast until tender and easily shredded.
• Queso de mano — If queso de mano is not available, you can substitute it with mozzarella or any other mild melting cheese.

Tips & Tricks

• For a spicier version, add a dash of hot sauce or sprinkle some crushed red pepper flakes into the filling mixture.
• Experiment with different fillings such as shredded chicken, black beans and cheese, or even a vegetarian option with sautéed vegetables and cheese.
• Serve the Cartocciata warm for the best flavor and texture.

Serving advice

Serve the Venezuelan Cartocciata as a main course accompanied by a fresh green salad or as a delicious appetizer for a gathering.

Presentation advice

Arrange the Cartocciata on a platter, garnished with fresh herbs such as cilantro or parsley, to add a pop of color and freshness.