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

1. 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.
2. Divide the empanada dough into 8-10 small dough balls.
3. Using your tortilla press or flat plate, place plastic inserts on each side and the dough ball in the middle.
4. Press the dough ball into a circle.
5. 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.
6. In medium-high oil, fry the empanadas for about 10 minutes- until the empanada is golden brown.
7. Drain excess oil and serve.

Notes