Easy Cuban Empanadas
These empanadas are great for a quick, delicious meal. A commonly relished street food in many hispanic countries, this fried amazing-ness is hard to beat.
Ingredients
- Goya "discos para empanadas"
- Filling Cuban picadillo or Goya guava paste (vaccuum packed or canned and cream cheese)
- Vegetable or Canola Oil for frying enough to deep fry
Instructions
- Defrost dough until it is room temperature.
- Taking one slice of dough at a time, add a small amount (about 1-2 tablespoons) of filling in the center of the dough.
- Fold the dough in half, matching the edges to the other side.
- Take a fork and carefully press in the edges to seal the dough.
- Flip the half circle over, and press in the edges with the fork on the other side. Be careful not to pierce the dough!
- Repeat with all of your slices.
- Preheat your oil over medium-high heat.
- In small batches, fry your empanadas in the oil until golden brown (3-5 minutes, depending on your stove's heat output). Lay over a paper towel to drain.