Anyone know a corn dough recipe for making the 'Columbian' pastele/small empanadas? These differ from Chile, Mexico, etc because they must be made of a corn flour (masa) dough. They are deepfried and are about the size of a perogie. The dough has to be workable and sheetable. I have seen the dough in raw state and it has a strong corn scent. Any help is greatly appreciated.