Empanadas Colombianas- Colombian Empanadas

I have to say that of all the Empanadas this one is my favorite!! It is delicious, simple to make and can be stuffed with anything but the favorites seem to be shredded chicken and also cheese. Try this Empanada and I promise you, you will fall in love!

Recipe from www.gardeningchicinthecity.com/cookingrecipes.htm

Ingredients

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

Preparation

Combine the corn meal, salt and the hot water. As soon as the ingredients are combined, begin to stir the mixture in to 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 and then separate mixture into 4 large balls.

Take one of the balls and flatten with a rolling pin between a large piece of saran wrap. Roll mixture out into a 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 shape Empanada. All of this 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.