Just going back over the thread about "Why do my empanadas explode?" reminded me of something I've been looking for: a cornmeal dough for deep-fried empanadas. The first ones I ever ate were at an international food festival in Nashville maybe twenty years ago. They were filled with meat and onion, not sweet at all, and the dough was made all or partly - I suspect the latter - with cornmeal. I know there are probably as many empanada recipes as there are states or provinces in every Latin American country, but this is the one - or one of the ones - I'd love to learn.