Cubana Empanada Recipe
Pernil, ham, mozzarella, & dill pickle
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Ingredients
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Filling
Method
Preparation
- 1
Prepare the Filling
In a mixing bowl, combine the pernil, chopped ham, shredded mozzarella, and diced dill pickles. Mix well until all ingredients are evenly distributed.
- 2
Prepare the Dough
Roll out empanada dough on a floured surface to about 1/8 inch thick. Cut out circles of dough using a round cutter, approximately 4-5 inches in diameter.
- 3
Assemble the Empanadas
Place a spoonful of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal securely.
- 4
Cook the Empanadas
In a large skillet, heat oil over medium heat. Fry the empanadas in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- 5
Serve
Serve the empanadas warm, with your favorite dipping sauce if desired.