Step 2

Prepare the masarepa dough according to package instructions, using enough water so it is moist and holds together without sticking to your fingers.

Step 3

Take about ½ cup of dough and roll into a ball. On non-stick parchment paper, flatten into a 12.5cm (5-inch) circle about 3mm thick. Place a generous tablespoon of filling on one half of the circle. Use the parchment paper to fold the dough over and form a semi-circle. Press a bowl rim over the edge to seal and trim neatly. Repeat with all the dough and filling.

Step 4

In a large skillet over medium-high heat, heat 1.5cm (½ inch) of oil until hot but not smoking. Fry the empanadas in batches, turning once or twice, until lightly golden on both sides. Drain on paper towels. Do not overcrowd the pan.