Preparation of the dough for the empanadas

• The first step is to place the water in a bowl of adequate size to knead easily. Add salt, sugar and a little bit of oil.

  If you want a full cheese empanada, you can add a little to the dough as a complement and get more flavor.
  
• Then we add little by little the corn flour, it can be white or yellow, and stir with a fork or a whisk to avoid lumps.
  
• Once we have the mixture we begin to knead it with our hands.
  
• When the dough does not stick, is smooth and consistent, it is ready to make the empanadas.
  
• Grate enough cheese to fill the empanadas.
  
• Place the grated cheese in a container to keep on hand.
  
• Now we take the dough and make balls of equal size, similar to when we make arepas.
  
• Place the ball on plastic wrap which should preferably be moistened or greased, so that the dough does not stick. Flatten the dough with your hands.
  
• Then cover the dough with part of the plastic wrap and flatten until the dough is very thin. The thinner the dough is, the crispier the empanada will be, but it is possible that it will open when frying. It is necessary to find a balance in the thickness of the dough.
  
• Remove the upper part of the plastic.
  
• Place the grated cheese as filling, being careful not to overdo it so that the pie can be well closed.
  
• Fold the round dough in half and close the edges.
  
• We remove the excess dough from the outside of the empanada, which we can reuse.
  
• The empanada is ready to fry.
  
• Place a pot over high heat and add enough oil to cover the empanadas, this is important for them to be well cooked and crispy.
  
• When the oil is very hot, place the empanadas in the cauldron, being careful not to get burned by the oil.
  
• Turn the empanadas so that they cook evenly and until they are sufficiently browned. Remove from the pan.
  
• Place the empanadas on absorbent paper to remove excess oil and enjoy this delicacy.