For the dough I used Venezuelan-style cornmeal (Harina PAN). Other kinds of arepa flour like Masarepa would work too. I mixed 1 cup of it with 1 1/4 cups of water and a pinch of salt, mix well and let it rest.
Filling: sauté a small onion and 1/2 a bell pepper finely chopped until soft and starting to brown. Add a small can of tomato sauce, 2 tbsp vinegar, 1 tbsp yellow mustard. Season with salt and pepper.
Roughly chop 2 bags of roasted chestnuts. Add them to the sauce. Let it cool.
Form the empanadas, or get your assistant to do it, and fry them in vegetable oil. Serve with hot sauce.