Venezuelan Creole Empanada Empanadas are delicious, idiosyncrasy, tradition, roots... we love them!

1. First put the water in a bowl with the salt and sugar, little by little I add the corn flour, knead and then add the wheat flour, knead and let it rest while I assemble the work area.

2. On a flat surface (I used a cutting board) we spread a piece of plastic (I cut a bag), which must be emulsified with fingers dipped in oil (I placed it in one of the small pots)

3. I make a small ball with the dough (fist size), I wet my fingers in water (the other small bowl) and I flatten it into a round (the thinner the better, but be careful not to break it with the weight of the filling)

4. I put the filling in the center (it doesn't have liquid, otherwise the dough will break... a trick is to have the stew in the refrigerator so that the liquid is firm) I close the edges and flatten it to finally shape it into a half moon with a round container.

5. I remove and recycle the excess edge, and slowly peel off the plastic to pour into the hot oil. Let it brown on both sides and enjoy!

6. The classic flavors of the fillings are: cheese, ground beef, shredded beef, chicken, fish. Combined like cheese and meat, cheese and black beans. And anything you can think of can serve as a filling for these wonders... there are those who make them baked but I don't know the technique, there are those who make beet, banana, etc. dough... you can accompany it with garlic sauce, tartar or any mojito or spicy. Enjoy!