Combine the corn meal, salt, and hot water in a bowl.

Stir the mixture until the water is well combined into the flour.

Set aside and let the mixture cool.

Once the mixture is cool enough to handle, turn it out onto a board.

Lightly knead the mixture for about 1 minute.

Separate the mixture into 4 large balls.

Take one ball and place it between two pieces of plastic wrap.

Flatten with a rolling pin to a thin to medium thin thickness.

On one end, go up about 1 1/2 inches and place your choice of filling.

Fold the plastic over the filling.

Use a coffee cup to cut out a crescent-shaped empanada (on top of the plastic wrap).

Remove the wrap from the top and remove the empanada.

Set the empanada aside.

Repeat until all empanadas are completed.

Fry immediately or place in the refrigerator for at least 30 minutes to allow the corn meal to set.

Fry the empanadas until golden brown.