Empanada de queso

Instructions

1. Mix the cornmeal, salt, sugar and warm water to get a soft dough. Let it rest for 15 minutes.
2. Mash the white cheese with the sugar and vanilla until you get a creamy filling.
3. Divide the dough into 8 balls and flatten them into 12 cm discs between two sheets of cling film.
4. Place a spoonful of filling in the centre of each disc, fold into a half-moon and seal the edges with a fork.
5. Fry the empanadas at 170 °C for 4 minutes until golden.
6. Drain on paper towels and dust with powdered sugar or cinnamon before serving warm.