Empanadas Recipe

Make the Dough

In a mixing bowl, combine the cornmeal, salt, and vegetable oil. Gradually add water until a dough forms. Knead the dough for a few minutes until smooth.

Rest the Dough

Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Cook the Beef Filling

In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until soft. Add ground beef, cumin, salt, and black pepper. Cook until the beef is browned and fully cooked. Remove from heat and let cool.

Cook the Chicken Filling

In a skillet, heat olive oil over medium heat. Add chopped bell pepper and minced garlic, sautéing until soft. Add shredded chicken, cumin, salt, and black pepper. Cook until heated through. Remove from heat and let cool.

Make the Cheese Filling

In a mixing bowl, combine shredded cheddar cheese, softened cream cheese, chopped jalapeño, salt, and black pepper. Mix until well combined.

Form the Empanadas

Divide the rested dough into equal portions. Roll each portion into a circle about 1/8 inch thick. Place a spoonful of your chosen filling (beef, chicken, or cheese) in the center of each circle.

Seal the Empanadas

Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal them tightly.

Fry or Bake the Empanadas

In a deep frying pan, heat oil over medium heat. Fry the empanadas until golden brown on both sides, about 3-4 minutes per side. Alternatively, preheat the oven to 375°F (190°C) and bake the empanadas on a greased baking sheet for 20-25 minutes or until golden.