In collaboration with a good friend of mine, Mikko Tamarra of ConMiTaco we put together a recipe for you to all try. This vegetable empanada is a feature dish in his future pop-up events and makes a great light snack for sharing. Follow his Instagram account @ConMiTaco for all of his future events! My signature chicharrons will also be featured in the menu!

Vegetable Empanada (makes 10)


For the Empanada dough:

(Note: for the best results, look for PAN brand corn meal. You can find it in your local Latin grocery store!)

2 ½ cups hot water

2 cups PAN white corn meal

1 tsp salt

For the filling:

4 potatoes, boiled and mashed

1/2 onion, diced

1/2 lb mushrooms, cooked and chopped

1 clove garlic, diced

1 cup grated cheese

Salt and pepper to taste

4 cups of oil for frying



  1. Prepare all the ingredients and let cool. Combine. Begin heating oil over medium heat, to approximately 180°C. (Note: make sure ingredients are cool before adding the cheese)
  2. For the dough, combine the salt and corn meal. Slowly whisk the water into the meal and mix until it becomes a smooth dough. Trying balling the dough and pressing it flat. If the edges crack, the dough is too dry and add a little more water.
  3. Separate the dough into 10 equal parts and roll into balls.
  4. In between two sheets of saran wrap, roll out the dough into flat circles.
  5. Fill each circle with about 2 tbsp of filling and fold in half. Seal the edges by pinching them and/or using a fork.
  6. Fry a few at a time until the empanadas are a golden brown. Remove from oil and place on a paper towel-lined plate to drain off the excess oil.
  7. Serve with a side of fresh salsa (included below) and enjoy!

Salsa Recipe:

Blend the following ingredients:

2pcs Ripe Roma tomatoes

Quarter White Onion

Cilantro (to your personal liking)

Juice of 1 lime