Empanadas Recipe
Empanadas made with a corn dough that allows the outside to get crispy in the fryer while retaining a pillowy center. The shredded pork on the interior almost melts along with the cheese.
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Ingredients
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Frying
Method
Frying
- 1
Fry the Empanadas
In a deep pot, heat the vegetable oil over medium-high heat until hot. Roll out the rested dough into small circles (about 4-5 inches in diameter). Place a tablespoon of filling in the center of each circle. Fold the dough over and press the edges to seal, crimping them with a fork. Fry the empanadas in batches until golden brown, about 3-4 minutes on each side. Drain on paper towels.