Empanadas

Ingredients

For the Dough:
2 cups arepa flour (also known as masarepa or pre-cooked corn flour)
1 cup water (adjust as needed)
1/4 cup vegetable oil
1/2 teaspoon salt
For the Filling:
1 lb ground beef or chicken
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium potato, peeled and diced
1/2 cup peas (fresh or frozen)
1/2 cup chopped cilantro
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
1/4 cup vegetable oil (for cooking)
For Frying:
Vegetable oil, for frying

Instructions

Prepare the Dough

In a large bowl, mix the arepa flour, salt, and vegetable oil.

Gradually add water, stirring until a smooth, pliable dough forms. The dough should be soft but not too sticky. Adjust water or flour as needed.

Cover the dough with a damp cloth and let it rest for about 15 minutes.

Prepare the Filling

Heat vegetable oil in a large skillet over medium heat.

Add chopped onions and garlic, and sauté until they become translucent.

Add the ground beef or chicken and cook until browned.

Add diced potato, peas, cilantro, cumin, paprika, salt, and pepper. Cook until the potatoes are tender and the mixture is well combined. Let the filling cool slightly.

Assemble the Empanadas

Divide the dough into small balls (about the size of a golf ball).

On a lightly floured surface, flatten each ball into a thin circle using a rolling pin or your hands.

Place a spoonful of filling in the center of each dough circle.

Fold the dough over to cover the filling and press the edges together to seal. You can use a fork to crimp the edges or press them with your fingers.

Fry the Empanadas

Heat vegetable oil in a deep fryer or large skillet over medium heat. The oil should be about 350°F (175°C).

Fry the empanadas in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per side.