EMAPANDAS COLOMBIANAS- COLOMBIAN EMPANADAS

EMAPANDAS COLOMBIANAS- COLOMBIAN EMPANADAS image

Number Of Ingredients 6

5 Cups- Extra Fine Corn Meal- I use corn meal made by Goya
6 Cups- of hot water
2 1/2 Tbsp of salt
A large piece of Plastic Wrap (Saran Wrap)
A Coffee cup for shaping Empanadas
A rolling pin

Steps:

Combine the corn meal, salt and the hot water. As soon as the ingredients are combined, begin to stir the mixture until all of the water is well combined into the flour, then set aside and let the mixture cool. Once the mixture is cool enough to handle, turn the mixture out onto a board and lightly knead the mixture (for about 1 minute) and then separate mixture into 4 large balls. Take one of the balls place between a piece of plastic wrap and flatten with a rolling pin. Roll mixture out into a thin to medium thin thickness. On the end closest to you, go up about 1 1/2 inches and place your choice of filling. After placing the filling, take the plastic and fold it over the filling, then take your cup and cut out a crescent shaped Empanada. Note** The crescent shaped cutting is done on top of the plastic wrap. Remove the wrap from the top and remove the Empanada and set aside. Once all of your Empanadas are completed, you can fry immediately or place in the refrigerator. I like to place them in the fridge for at least 30 minutes just to allow the corn meal to set a little better. Do not be scared of the instructions. Once you make one empanada you will see that it is very simple.