Empanadas de Viento – Ecuadorian-Style Cheese Empanadas
Makes 10 Emapandas
Prep time: 5 min.
Total time: 25 min.
1½ cups shredded mozzarella cheese (about 6 oz.)
3 scallions, finely chopped (about 1/3 cup)
1 pkg. (14 oz.) GOYA® Discos, thawed
All-purpose flour, for rolling out dough
Granulated sugar, for serving (optional)
GOYA® Hot sauce, for serving (optional)
|1.||In medium bowl, toss together cheese and scallions.|
|2.||On lightly floured work surface, using rolling pin, roll out disco until about ½” larger in diameter. Spoon 1 tablespoon cheese mixture into middle of dough. Moisten edges with water and fold in half to form half-moon shape. Twist edges to seal. Repeat with remaining discos and filling to make 10 empanadas.|
|3.||Heat 2” oil in large, heavy pot over medium-high heat until oil registers 350°f on deep-fry thermometer. Alternately, heat oil in deep fryer to 350°F. Fry empanadas in batches until dough is crisp and golden brown and cheese is melted, about 5-6 minutes per batch. Transfer empanadas to paper towels to drain. Sprinkle with sugar before serving, if desired. Serve with hot sauce, if desired. Serve warm.|