Are these Argentinian (baked puff pastry) or Colombian (fried cornmeal)? If it's the latter, try this recipe which I use and like. But obviously use a mixer rather than doing it by hand.
The biggest issue you'll have with Colombian ones in large batches is the dough cracking once you've filled them. I've yet to find a good solution to this but preventing them from drying out once filled (covering with a damp torchon for example) helps.