Learn how to make a traditional corn flour empanada, an authentic and naturally gluten free Spanish favourite! HOW TO:Follow instructions to make dough on the package of corn flour (usually involved a mixture of flour, salt, and water, but varies by brand)Allow the dough to absorb the waterSpread a clear plastic sheet (not saran wrap, a cut up plastic bag will work) and place a ball of dough on the sheetspread the dough out to make a flat circle about 1/2cm thick and about the size of a saucerPlace a small amount of chosen filling in the centre of the doughfold the dough in half using the plastic sheet Take a circular object (a bowl works well) and cut the empanada's signature half-moon shapeDeep fry until golden brown, or pan fry until crusty and bake in the oven at 350 for 10 minutes. Enjoy! MUSIC:Modern Jazz Samba and Sardana by Kevin MacLeod (incompetech.com)Licensed under Creative Commons 3.0http://creativecommons.org/licenses/by/3.0/
