In a food processor or blender, process the cooked carrots with half of the water, making sure that no carrot pieces remain.

In a bowl, pour the rest of the water, oil and salt. Add the P.A.N. Precooked White Corn Meal, blend with the carrot puree. Let it rest for 2 minutes. Then mix for 2 more minutes. Set aside in a covered container.

Split the dough into 10 – 12 equal portions and shape into small spheres. Place plastic wrap on a table and flatten the dough into a ½ cm thick disk. Add filling in the center, fold the dough into a half-moon shape joining both edges, and with the help of a circular mold, trim the edges.

Fry the empanadas in abundant hot oil until golden brown.

Drain on absorbent paper and serve the empanadas while they still hot.