Empanada Sampler Recipe
parmesan cheese, 21 assorted empanadas, pollo, tamalito, carne
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Ingredients
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Empanada Fillings
Method
Empanada Assembly and Cooking
- 1
Roll Out Dough
Remove the dough from the refrigerator and divide it into small balls about the size of a golf ball. Roll each ball out on a floured surface into a circle about 5 inches in diameter.
- 2
Fill Empanadas
Place a spoonful of each filling (pollo, tamalito, carne) in the center of each circle, then sprinkle with grated parmesan cheese.
- 3
Seal Empanadas
Fold the dough over the filling to form a half-moon shape. Press the edges together firmly, then crimp with a fork to seal.
- 4
Cook Empanadas
Heat oil in a deep skillet over medium heat. Fry the empanadas in batches until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.
- 5
Serve
Arrange the empanadas on a platter and serve warm with dipping sauces of your choice.