Ingredients
- 1 cup Chicken vaca frita recipe in blog
- 5 Empanada disc
- Oil
Instructions
- Remove the empanada discs from the freezer and let thaw.
- Once they are thawed, sprinkle flour over a counter space and spread. Lay the thawed discs over the flower.
- Place about 1-2 tbsp of filling in the center of each disc.
- Place a small amount of water into a cup. Using your finger or a brush, wet the outer portion of the disc.
- Fold the disc in half, closing in the contents and meeting together both wet sides of the discs.
- Using a fork, press on the outer portion of the disc to seal it. Repeat on the other side. You should have the classic marks of the fork on the outer part of the empanadas after.
- Heat up about an inch of oil in a pan (or use a deep fryer) to about 375°F. Once hot, place the empanadas inside. Cook for about 2 minutes and flip and cook for another 2 minutes. Or until they are golden brown.
- After they are cooked, place on a plate lined with paper towel, and take off the excess oil.
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