“I love to cook for Shabbat dinners and Jewish celebrations with my family. My favorite empanadas are with cheese, especially when they’re fried.”

— Nylka Cohen
Yachad welfare program coordinator, Caracas, Venezuela

Ingredients

  • 1 ½ cups pre-cooked corn flour
  • 1 ½ cups cold water
  • 2 tbsp. wheat or cornstarch flour
  • ¼ tbsp. salt
  • Filling, like meat or cheese
  • 2–3 tbsp. sugar (optional)
  • Oil, for frying (optional)

Instructions

  1. Mix the pre-cooked corn flour, wheat or cornstarch, and salt in a bowl. Add in sugar (optional). Add water and knead until you get a soft and malleable dough. If dough is too dry, add more water, and if it’s too liquid, add more corn flour. Let the dough rest for about 10 minutes.
  2. Make a ball from the dough and place on plastic wrap that is slightly wet. Spread the ball out with your hand, place a spoonful of your filling in the center, and fold into a half-moon shape, with the help of the plastic wrap.
  3. Repeat the process with the remaining dough.
  4. Fry the empanadas in plenty of hot oil, or bake in a 400-degree oven for about 25 minutes. If baking, coat each empanada in a bit of oil.
  5. Place the empanadas on a plate with paper towels to absorb oil. Cool, serve, and enjoy!