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1
Combine the corn meal, salt and the hot water.
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2
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.
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3
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.
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4
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.
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5
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.
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6
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.
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7
Do not be scared of the instructions. Once you make one empanada you will see that it is very simple.
