Empanadas Recipe
Mini turnovers stuffed with crabmeat, papaya scallions, jalapenos and cheese. Served with guacamole, sour cream and pico de gallo.
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Ingredients
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Empanada Filling
Method
Empanada Preparation
- 1
Prepare the Filling
In a mixing bowl, combine crabmeat, diced papaya, chopped scallions, chopped jalapenos, softened cream cheese, shredded cheese, salt, and black pepper. Mix until well combined.
- 2
Assemble the Empanadas
Roll out empanada dough on a floured surface to about 1/8 inch thickness. Cut into circles (about 4-5 inches in diameter). Place a spoonful of the crab mixture in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.
- 3
Cook the Empanadas
Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry empanadas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- 4
Serve
Serve warm with guacamole, sour cream, and pico de gallo on the side.
