Many moons ago, we fished with a Venezuelan fellow who always brought empanadas. They were awesome to say the least. We ask him how to make them. His reply was, " use pre cooked corn meal". We bought some. No dice! Andre did not make them, and that was all he knew, pre cooked corn meal. Well, we had to ask his mother, and she showed us the secret. She took P.A.M precooked corn meal, made a dough(can not remember recipe, but it's on the bag). The deal was to roll it between two layers of Saran wrap, then pull the top wrap off, put down the filling, use the bottom layer of Saran wrap to fold the emanada closed, seal by mashing the edges and fry. Unbelievably delish.