Venezuelan Empanadas

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1. 1Step 1: Make the dough with precooked cornmeal, water, and salt. Some cooks may add a little sugar or seasoning depending on the style.
2. 2Step 2: The dough should be soft enough to fold without cracking, but firm enough to hold the filling. If it is too dry, the empanada opens at the edges or breaks when folded. If it is too wet, it becomes difficult to seal and may absorb too much oil.
3. 3Step 3: The right dough feels smooth and slightly moist, not sticky or crumbly.
4. 4Step 4: Shape the dough gently, as corn dough does not stretch like wheat dough.
5. 5Step 5: Fill with your choice of filling, such as cheese, shredded beef, shredded chicken, ground beef, black beans, or pabellón-style combinations.
6. 6Step 6: Seal the edges well to hold the filling.
7. 7Step 7: Fry in hot oil until golden and crisp. The hot oil sets the outside quickly, creating a golden surface while the inside stays tender.
8. 8Step 8: Ensure the oil is hot enough; if not, the dough can absorb too much oil and feel heavy. If too hot, the outside may brown before the filling warms properly.