Ingredients
Empanada Dough:
- 10 discs of empanada dough
Filling:
- 1/4 cup pizza sauce, plus extra for dipping
- 8 ounces shredded mozzarella cheese
- 2 ounces mini pepperoni
- Vegetable oil, enough to fill 1/2 inch in frying pan
For Frying:
Instructions
- Prepare Filling: On one empanada dough disc, spread 1 teaspoon of pizza sauce down the center to create a flavorful base.
- Add Cheese and Pepperoni: Layer about 2 tablespoons of shredded mozzarella cheese (or 2 thin slices) on top of the sauce, then add 1 tablespoon of mini pepperoni, ensuring an even distribution.
- Seal Empanada: Fold the dough disc in half over the filling and press the edges together firmly to seal. Crimp the edges with a fork to ensure they stay closed during frying. Repeat for all dough discs and fillings.
- Heat Oil: Pour vegetable oil into a frying pan to a depth of 1/2 inch and heat over medium heat until shimmering but not smoking, ideal for frying.
- Fry Empanadas: Place a few empanadas at a time in the hot oil, taking care not to overcrowd the pan. Fry each empanada for approximately 2 minutes per side until they are golden brown and crispy.
- Drain Excess Oil: Remove fried empanadas with a slotted spoon and place them on paper towels to soak up any excess oil.
- Serve: Continue frying remaining empanadas. Serve warm with extra pizza sauce for dipping to enhance the pizza flavors.
Notes
- Ensure the empanada edges are sealed tightly to prevent filling leakage during frying.
- You can substitute mini pepperoni with chopped regular pepperoni or other pizza toppings like mushrooms or olives for variation.
- Use fresh pizza sauce or your favorite store-bought brand for best taste.
- Monitor the oil temperature carefully to prevent burning or undercooking the empanadas.
- For a lighter version, these empanadas can be baked at 375°F (190°C) for 15-20 minutes until golden.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-American
