Venezuelan Empanadas de Queso (Cheese Empanadas) | Savory
Traditional Venezuelan empanadas use cornmeal instead of flour in the dough. The mozzarella center becomes wonderfully melty as the empanadas fry.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.savoryonline.com.
Ingredients
- 1 1/2 cups precooked white cornmeal (masarepa)
- 1 1/2 cups warm water
- 1/4 tsp salt, plus more to taste
- 2 cups shredded mozzarella, divided
- Vegetable oil, for frying
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