While filling is cooling, make the fresh dough by adding the cornmeal to a medium sized mixing bowl. Add in lukewarm water, canola oil, salt and sazon. Mix together with your hands until well combined.
Take a large piece of saran wrap (about 2 feet long) and place it on a hard surface (counter top, table, etc). Using a small cookie scoop (ideally, or a tablespoon), scoop the fresh dough into your hands, form a ball by rolling it between your hands and place in in the middle (or towards the first third) of the saran wrap.
Fold the saran wrap over the ball and then using a small pan (or flat plate), push down on the ball with the bottom of the pan until it makes a circle about 3 inches in diameter.
Place about 1 spoonful of filling inside, use the saran wrap to fold over one side of the circle covering the filling and gently seal the outsides with your fingers over the saran wrap. Gently remove the saran wrap and set aside. Continue until all your filling/dough is gone, it should make about 30!
Add approximately 4 cups of canola oil into a large pan with high sides (or a pot but I find it harder to remove them even though it's better for oil splashing) so that the oil is 2 inches high. Heat on high until temperature reaches 350 degrees.
Carefully place about 4-6 empanadas at a time in the pan (do not overcrowd!). Cook on each side for 2 minutes. Remove and place on paper towels to remove excess oil.
You can freeze some for later by wrapping them in saran wrap and storing inside an airtight container. When cooking, follow the same steps above except leave for an extra minute on each side.
For my Aji Verde sauce click here!