Dough

• 1 1/2 cups cornmeal (masarepa, e.g. P.A.N.)
• 2 tbsp all-purpose flour or cornstarch
• 1/4 tsp salt
• 1 1/2 cups water

Filling

• Cheese (mozzarella, queso blanco, or queso llanero), or any of: shredded chicken, beef, black beans + cheese, leftover stew

Method

1. In a medium bowl, combine cornmeal, flour, and salt. Add the water and mix until combined, then knead by hand until you get a soft, pliable dough. Adjust with more water if dry or more cornmeal if runny. Rest 10 minutes.
2. Form a portion of dough into a ball and place on a flour-dusted sheet of plastic (a cut-open Ziploc works).
3. Flatten with a plate or flat pan until thin.
4. Place a spoonful of filling in the center. Lift the plastic to fold the dough into a crescent. Seal the edges by pressing with wet fingers. A small bowl or cup works well to trim a clean half-moon.
5. Fry in hot oil (350F, about 1/2 inch deep) for 4-5 minutes, flipping once, until golden and crisp. Drain on paper towels.
6. Or bake at 400F for 20-25 minutes until golden.

Serve hot with guasacaca (Venezuelan avocado salsa) or a squeeze of lime.

Source: One Sweet Harmony - Empanadas Venezolanas