Empanada Recipes

So I first made an empanada in middle school for a Spanish project and I was extremely skeptical of them at first, seeing as I had never had one before. I know they are usually filled with different meats and veggies, but the recipe I used called for mozzarella cheese and white onion on the inside, and sugar sprinkled on top. I was right to be weirded (sp?) out at first, right? Anyways, they turned out really really good, and everyone in my class loved them! I then made them for my family as a treat, and they weren't sure if they were supposed to be for a dessert (because of the sugar) or a snack (because of the cheese and onion); this gave me an idea to make fruit-filled empanadas, and oh my goodness I was definitely on to something amazing.

One family gathering, I wanted to show off how amazing my new snack was, so I decided to make 1/2 of the cheese/onion mixture, and create a new fruit filled mixture. While I know I'm not the first one to come up with a deep fried fruit filled pastry, my family was definitely impressed. I will be sharing all of my tried and true recipes below, and while I don't have pictures myself, if you try them, be sure to email me your pics to be featured!

Cheese/Onion Empanada

Ingredients:

~1 pck (10 count) empanada discs

~1 16 oz bag shredded mozzarella cheese

~1 white onion, chopped

~1 jug vegetable oil

~2 c sugar

Directions:

1. Pour the oil in a pot/pan making sure there will enough oil to cover the empanadas, (a pot or skillet would be best), and heat over medium high heat.

2. While the oil is heating, prepare your empanadas. Combine the cheese and onions, and lay out the empanada discs, ensuring that each disc is fully thawed, but not slimy.***

3. Layer the cheese/onion mix in the middle of one disc, then fold the disc with the mixture inside, in half. Push the dough together to seal the edges, then repeat with the tines of a fork to give it a crimped look.

4. After all of your empanadas are filled and sealed, place them in the oil and fry until the outside is golden brown.

5. Transfer the fried empanada to a paper towel lined plate to drain the excess oil, then sprinkle sugar on each side. Serve and enjoy!

Pineapple Upside Down "Cake" Empanadas

Ingredients:

~1 pck (10 count) empanada discs

~3 small cans pineapple chunks, drained

~1 jar maraschino cherries

~cream cheese (use desired amount)

~brown sugar

~1 jug vegetable oil

Directions:

1. Pour the oil in a pot/pan making sure there will enough oil to cover the empanadas, (a pot or skillet would be best), and heat over medium high heat.

2. While the oil is heating, prepare your empanadas. When your discs are fully thawed (but not slimy), spread cream cheese on the disc, then add a spoonful of pineapples and 1 cherry on top of the cream cheese.

3. Fold the filled disc in half and push the dough together to seal the edges, then repeat with the tines of a fork to give it a crimped look.

4. After all of your empanadas are filled and sealed, place them in the oil and fry until the outside is golden brown.

5. Transfer the fried empanada to a paper towel lined plate to drain the excess oil, then sprinkle brown sugar on each side. Serve and enjoy!

Mixed Berry Empanadas

Ingredients:

~1 pck (10 count) empanada discs

~1 bag frozen mixed berries (blueberries, raspberries, blackberries)

~strawberry cream cheese (use desired amount)

~1 jug oil

~powdered sugar

OPTIONAL:

~1 bag frozen sliced strawberries

~1 can cherry pie filling

Directions:

1. Pour the oil in a pot/pan making sure there will enough oil to cover the empanadas, (a pot or skillet would be best), and heat over medium high heat.

2. While the oil is heating, prepare your empanadas. Combine all your chosen fruits and mix together (I like using the cherries because the syrup helps thaw the frozen fruit a little bit). When your discs are fully thawed (but not slimy), spread cream cheese on the disc, then add a spoonful of fruit on top of the cream cheese.

3. Fold the filled disc in half and push the dough together to seal the edges, then repeat with the tines of a fork to give it a crimped look.

4. After all of your empanadas are filled and sealed, place them in the oil and fry until the outside is golden brown.

5. Transfer the fried empanada to a paper towel lined plate to drain the excess oil, then sprinkle powdered sugar on each side. Serve and enjoy!

***If you buy the empanada discs frozen and use right away, defrost in the microwave with a damp paper towel in between each disc. You can still keep them stacked on top of another, just replace the wax paper with a damp paper towel. I do find that it is easier to work with them if you buy them in advance and leave in the refrigerator to thaw. Also, I have yet to find these discs anywhere else other than Walmart in the freezer section.

So many recipes to try and so little time! These are so good and they last for a while! I made the mixed berry and the pineapple upside down cake empanadas for my mom's birthday breakfast this past weekend and even my sisters who had never tried them before absolutely loved them. I know that deep frying isn't for everyone, and I would bet baking them (after topping with an egg wash) would be a little bit of a healthier way to enjoy these tasty snacks! I hope you guys can venture out of your comfort zone just a little and try these because they are truly amazing (my favorite so far is the pineapple upside down cake). If you can think of any new combinations, or try these recipes yourself, shoot me an email along with a picture and I will definitely share on this post!

~S