Your Life A to Z Recipe: Tuesday, January 6th, 2014: Empanadas de Queso By Jeff Smedstad

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Empanadas de Queso

This is the starting point for wonderful savory turnovers you can add meat or vegetables as well...

Makes 6

For the dough

1/2 tsp salt
2 cups maseca
1 cup fresh corn masa
2 cups warm water as needed

knead together all ingredients adding water slowly, until it looks like smooth playdough, you may need more or less water depending on your masa, keep covered until needed

for the filing
2 1/2 cups shredded queso oaxaca
1 cup crumbled queso fresco

form the dough into 2 oz balls about the size of ping pong balls, using 2 small plastic sheets and a tortilla press press out the balls remove 1 sheet and fill with about 2 tbsp oaxaca cheese and 1 tbsp queso fresco, fold in half and pinch shut.

Fry in a skillet with 3 inches of corn or rice oil heated to 350 for 4 to 5 minutes until golden brown turning from time to time to ensure all sides are cooked