Serve hot with good company. We generally eat fresh empanadas alongside a cup of hot coffee, agua dulce, or chamomile tea.
Sometimes we make empanadas arregladas topped with cabbage and salsas.
Ingredients
- 1 1/2 cups cold water
- 2 cups corn flour
- filling
- 1 teaspoon salt
- 3-4 cups vegetable oil (for frying)
- Kitchen Tools:
- tortilla press with plastic bag inserts (or you can use a flat plate)
- pan for frying (I use a small cast-iron skillet)
- paper towels
Instructions
- In a mixing bowl, mix the water and masa into a corn dough. I use my hand for this, but you can also use a plastic spatula.
- Divide the empanada dough into 8-10 small dough balls.
- Using your tortilla press or flat plate, place plastic inserts on each side and the dough ball in the middle.
- Press the dough ball into a circle.
- On half of the circle, place the cheese or the filling of your choice. Fold dough over the other half to make a half-moon shape.
- In medium-high oil, fry the empanadas for about 10 minutes- until the empanada is golden brown.
- Drain excess oil and serve.
Notes
Note- If your oil is on too high heat, the empanada will burn on the outside but the dough will be raw on the inside. So it's better to fry for a longer amount of time at a lower temperature.
Thank you for sharing Isabella, it does look delicious, I was just wondering what corn flour is, and if we even get it in SA, but my HH just reminded me what it is and the brand we have here in SA, Maizena :):).
hahaha yes we do have that brand as well!! Amazing!!