Yellow mole empanadas

Knead a little water into the masa by hand, then knead in a generous sprinkling of salt, until soft like cookie dough but not sticky.

Take a piece a little bigger than a golf ball and press it between two pieces of plastic in a tortilla press, as large as the press allows; open, turn it round and press gently again.

Peel off the top plastic, unmould onto the hand, peel off the other and lay it on the cooler front of a griddle heated to medium-high.

After about 30 seconds, when it releases, run wet fingers around the exterior to moisten it.

Off centre, lay a few shreds of chicken, a little mole and a few pieces of hoja santa; fold over and press the edges to seal roughly.

Griddle-bake 8 to 10 minutes, flipping about every minute, until crunchy and crisp outside.