Ingredients

Method

In a pan, cook the beef, onion, garlic, and tomato until the beef is browned and the onion is soft. Add the potato and season with salt and pepper. Set aside to cool.

In a bowl, mix the cornmeal and salt, then gradually add the warm water, stirring until a dough forms.

Divide the dough into 20 balls and flatten each one into a disc.

Place a spoonful of filling on one half of each disc, fold the other half over to enclose the filling, and press the edges to seal.

Heat the oil in a deep fryer or large saucepan and fry the empanadas until golden brown.

Drain on paper towels before serving.