The amounts of ingredients depends on the cuantity you are going to make

• 1 cup of corn flour

• 1 cup of water

• salt at taste

• 1 tbs of oil

• 1 big potato cut in cubes

• 1/2 cup of white cheese shredded

• oil for frying

To serve with a dip of your preference

• First put to boil the potato with salt, once done strain the water and mash

• Grate the cheese

• Mix the potato pureé with the cheese

• Prepare the dogh with the corn flour, the water, the oil and salt to the taste, knead it till you get a smooth and a non sticky dogh

• On the table place a plastic bag cut so that you can put a small ball of mass and press on it as shown in the image

• Put 2 to 3 tbs of filling, it depends on the size of the empanada.

• With this amount of mixture I make 4 empanadas

• Fry them and put in absorvent paper to drain.

• Eat them with a dip of your preference.

I am presenting them for the blog with an avocado dip.

In Venezuela we prepare many dips to eat the empanadas, like garlic sauce, hot guasacaca (pico´ e gallo), avocado´s dip etc