Empanadas con Queso Gluten free
Ingredients
- 1½ cups (170 g) instant corn masa flour ((masa harina))
- ¼ teaspoon fine sea salt
- ⅛ teaspoon pepper
- 1 tablespoon Salsa Lizano or 2 teaspoons Worcestershire sauce
- 1 cup (240 ml) warm water, plus 1-2 tablespoons more
- 1½ cups (150 g) shredded pizza mozzarella cheese
- vegetable oil for frying, enough to be ¾-1 inch (2 cm) deep in a heavy-bottomed pot
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