Empanadas Costarricenses

Step by stepInstructions

1. Stir the masa harina and salt together, add the warm water, and knead into a smooth, pliable dough. Cover and rest for ten minutes.
2. Divide the dough into eight to ten balls and press each one between two sheets of plastic into a five-inch disc.
3. Place a spoonful of cheese or picadillo on one half of each disc, fold the other half over, and press the edges firmly with a fork to seal.
4. Heat the oil over medium heat and fry the empanadas for two to three minutes per side, until golden with darker blisters. Drain on paper towels.
5. If glazing, dip each warm empanada briefly in the sugar syrup, letting the excess drip off, and cool on a rack.