CORN DOUGH EMPANADA 🌽 CORN DOUGH EMPANADA 🌽 CORN DOUGH EMPANADA

Mix all the ingredients, trying not to mix the yeast and salt at the same time. Integrate them very well until a uniform dough is formed. (You may have to add a little more water, but do not overdo it).

Let stand in a bowl for one hour

Divide the dough in half and roll out each part on a different baking paper. The corn dough falls apart in small pieces, so it is impossible to knead it with a rolling pin. You have to flatten the pieces little by little until you get the shape you want. Try to make the base a little bit bigger to be able to make the corrosco.

Add the filling of your choice (in my case, sardines with their onion, bell pepper and garlic sauce) leaving the edges free.

Once filled, place the other part on top with the paper so that it does not break when you move it. Once in place, carefully peel off the paper.

Hem the edges and make a hole in the center of the patty to allow it to breathe.

Finally, brush the entire surface with egg and bake!