Recipes for "empanadas"

DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.

AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).

Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.

Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.

Combine water, TVP, and soy sauce in a large pan over high heat. Cook and stir until water is mostly evaporated. Reduce heat to medium. Add garlic, sazon, adobo sauce, oregano, and cumin. Continue cooking until TVP starts to firm up, about 5 minutes, increasing heat if necessary. Add cayenne and liquid smoke and cook until the mixture starts sticking to the pan, about 5 minutes. Stir in tomato paste and mix vegan meat well.

Mix flour, salt, baking powder, and baking soda together in a large bowl. Make a well in the center and add water and 1/4 cup vegetable oil. Mix with your hands and knead until all flour is incorporated. Cut dough into 12 pieces and roll into balls. Place dough balls in the bowl and cover; let sit for 3 to 4 minutes. Roll a dough ball out into a 6-inch circle and fill with vegan meat and shredded cheese. Dip a finger in water and moisten the edges of the dough before folding over and crimping empanada edges using a fork. Repeat with remaining dough balls and fillings.

Heat 1 cup vegetable oil in a deep pan over medium-high heat. Add 2 or 3 empanadas as a time to the hot oil and fry until both sides are a light golden color, about 5 minutes total. Transfer fried empanadas to a plate lined with paper towels to absorb any excess oil.

Stir together flour and salt in a large bowl. Cut butter into flour mixture with a pastry blender or fork until pea-size pieces form. Mix in ice water, 1 to 2 tablespoons at a time, just until dough comes together. (Dough should hold together when gently squeezed.) Divide dough into 2 portions; wrap each in plastic wrap. Chill at least 1 hour or up to 2 days.

Heat oil in a large skillet over medium-high heat. Cook onion, stirring frequently, until tender, about 4 minutes. Stir in 1 tablespoon curry powder and cook until fragrant, about 1 minute.

Add ground turkey, soy sauce, and remaining 3 tablespoons curry powder. Cook, stirring and breaking up lumps, until turkey is browned, about 8 minutes. Remove from heat; let filling cool completely.

Preheat the oven to 450 degrees F (230 degrees C). Line a large baking sheet with parchment paper. Working with one portion of dough at a time, remove plastic and roll out dough on a lightly floured surface to 1/8-inch thickness. Use a 3 1/2-inch round cutter to cut out circles, rerolling scraps as needed. Repeat with remaining dough until you have 24 circles.

Holding a dough circle in your palm, add 1 heaping tablespoon filling. Fold dough over filling and pinch (or use a fork) to seal edges. Repeat with remaining dough circles and filling. Arrange empanadas about 1/2- inch apart on the prepared baking sheet.

Beat together egg yolk and water in a small bowl; brush onto empanadas. Prick each empanada with a fork to vent. Bake until golden brown and crisp, 15 to 18 minutes. Let cool slightly.

Meanwhile, for creamy mango sauce, stir mayonnaise, yogurt, and mango chutney together; serve with empanadas.

Heat the oil in a large skillet over medium-high heat. Add the onions, and saute until tender. Pour in the tomatoes, and cook for a minute, then stir in the ham and heat through. Remove from the heat, and mix in the eggs and parsley. Allow to cool for at least 5 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Unroll the can of pizza dough on a clean surface, and stretch or roll into a 14x10 inch rectangle. Cut into twelve 3 inch squares.

Place equal amounts of the filling into the centers of the squares. Brush the edges lightly with water. Fold in halves to form a triangle, pressing the edges to seal. Place on a greased cookie sheet and prick with a fork.

Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl.

Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture.

Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet.

Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.

Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg.

Bake in preheated oven until golden-brown, about 20 minutes.

Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.

Preheat oven to 325 degrees F (165 degrees C). Place sugar in a bowl.

Place flour in a large mixing bowl. Begin working butter into flour slowly until fully incorporated. Repeat process gradually with cream cheese, kneading dough until uniform and no longer crumbly. Form into 1 inch balls, then flatten with a rolling pin to a thickness of 1/8 inch. (This may also be done by rolling out the entire amount of dough and cutting rounds with a biscuit cutter.)

Place 1 tablespoon preserves on each dough center. Fold over, and seal with fingers or press to seal with a fork. Place cookies on a parchment paper-lined cookie sheet.

Bake in the preheated oven for approximately 12 to 15 minutes. Cookie will remain white and should not be browned, and it is normal for some filling to leak from the cookie. When cookies are cool enough to handle, roll in sugar until evenly coated. Transfer to a platter to cool completely.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.

Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.

Bake in the preheated oven until golden brown, 24 to 26 minutes.

Preheat oven to 350 degrees F (180 degrees C). Grease 2 baking sheets with cooking spray.

Combine ham, Gouda cheese, and hard-boiled eggs in a bowl; mix well.

Arrange pastry disks on a flat surface; dab a little water around the rims. Place a large tablespoonful of ham and cheese mixture in the center; fold pastry over and press edge with a fork to seal well.

Place empanadas on the prepared baking sheets. Brush with beaten egg.

Bake in the preheated oven until golden, 20 to 25 minutes. Let cool for 5 minutes before serving.

Spread ground beef into a large sieve. Slowly pour boiling water over top for partial cooking. Let drain and cool.

Meanwhile, melt shortening in a skillet over medium heat. Add onions; cook and stir until just before they begin to turn golden, 12 to 15 minutes. Remove from the heat and stir in sweet paprika, hot paprika, and red pepper flakes; season with salt.

Transfer cooled beef to a bowl. Mix in vinegar and cumin and season with salt. Mix in onions until well combined. Transfer to a large plate to cool and harden, about 10 minutes.

Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.

Cut puff pastry dough into 10 circles. Place a spoonful meat mixture onto each round, making sure at least 1/2 inch of the outer pastry edge stays clean and dry. Add olives, raisins, and hard-cooked eggs to each round. Slightly wet the edges of pastry rounds, fold in half into half-moons, and press the edges together. Seal empanadas by twisting and curling dough together between your thumb and index finger, adding pressure before releasing each pinch and moving on to the next one.

Place empanadas onto the prepared baking sheet. Prick each empanada with a fork near the curled edge to allow steam to escape during baking. Brush empanadas with beaten egg.

Bake in the preheated oven until golden, 20 to 30 minutes.

Gather all ingredients.

Make the dough: Stir flour and salt together in a medium bowl. Cut in shortening using a pastry blender until the mixture resembles coarse crumbs.

Use a fork to stir in water, a few tablespoons at a time, until the mixture comes together.

Pat into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.

Make the filling while dough is chilling: Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 5 minutes.

Add beef, paprika, cumin, pepper, and salt; cook and stir until beef is browned and crumbly, 5 to 7 minutes.

Drain excess grease, then stir in the raisins and vinegar. Cover and refrigerate until chilled, about 1 hour.

Remove dough and filling from the refrigerator. Form dough into twenty-four 2-inch balls.

Stir hard-cooked eggs into filling.

Heat oil in a deep-fryer to 365 degrees F (180 degrees C).

While the oil is heating, roll one ball dough on a floured surface into a thin circle. Spoon some filling onto the center, fold dough into a half-moon shape, and press the edges with your fingers to seal. Repeat to fill and form remaining empanadas.

Working in batches, fry 1 to 2 empanadas at a time in hot oil until browned, about 2 1/2 minutes per side.

Drain on paper towels. Serve hot.

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

To make the dough: Whisk flour, sugar, salt, and baking powder together in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Stir in warm water, 2 tablespoons at a time, just until dough starts coming together. Knead dough a few times in the bowl.

Transfer dough out onto a floured surface. Cut dough in quarters, then cut each quarter into thirds to make 12 equal portions. Roll each portion into a ball. Cover with a cloth and allow to rest while you make filling.

To make the filling: Mix pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves together in a large bowl until smooth.

Roll each dough ball out on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup filling into the center of each dough circle. Fold dough over filling to make a half-moon-shaped pie, then crimp the edges together with a fork. Place onto the prepared baking sheets. Brush the tops with beaten egg.

Bake in the preheated oven until the filling is hot and crusts are golden brown, about 20 minutes.

Gather the ingredients.

Heat olive oil in a large skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 10 minutes. Add onions and cook until soft, about 5 minutes.

Stir in tomato sauce, olives, sofrito, sazón, garlic, oregano, and pepper. Reduce the heat to medium-low and simmer until mixture thickens, about 15 minutes.

Roll empanada disks on a lightly floured surface until 1/2 inch larger in diameter. Spoon about 1 tablespoon meat mixture into the middle of each disk. Moisten the disk edges with water, fold in half over filling to form a half-moon, and pinch to seal (or seal with a fork).

Heat 2 1/2 inches corn oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry empanadas until crisp and golden brown, flipping once, 4 to 6 minutes.

Transfer to paper towels to drain. Enjoy!

Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.

Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.

Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.

Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin.

Line the muffin cups with the 12 pastry rounds.

Heat 2 tablespoons butter in a skillet over medium heat; cook and stir green onions until tender, 3 to 5 minutes. Add corn, salt, pepper, and nutmeg; cook and stir until heated through, about 2 minutes. Remove skillet from heat.

Heat 3 tablespoons butter in a saucepan over medium heat; add flour and cook, stirring with a wooden spoon, until a paste forms, about 1 minute. Slowly pour in milk, whisking constantly, and cook until a thick sauce forms and starts to bubble, 2 to 3 minutes. Add half of the Parmesan cheese and stir until smooth; remove from heat. Stir sauce into corn mixture.

Fill pastry with corn mixture and top each with remaining Parmesan cheese.

Bake in the preheated oven until golden, about 15 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.

Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more.

Arrange pastry discs on a flat work surface. Dab a little water along the edges. Place a large tablespoonful of chicken mixture in the center; fold pastry over and press with a fork to seal.

Transfer empanadas to the prepared baking sheets. Brush with beaten egg.

Bake in the preheated oven until golden, about 20 minutes.

Gather all ingredients.

Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.

Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.

Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.

While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine.

Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.

Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds. Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces. Roll each piece into an 8-inch circle.

Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.

Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.

Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.

Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.

Serve warm and enjoy!

Preheat the oven to 450 degrees F (230 degrees C). Set racks in the upper and lower thirds of the oven and line 2 large baking sheets with parchment paper.

Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from the skillet. Melt butter in the skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.

Unfold one pastry sheet, keeping remaining sheets chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. Cut four 5 1/2-inch rounds from pastry. Brush a 1/2-inch border around the edges of one round with water, using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of the round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of the prepared baking sheets. Repeat with three remaining rounds. Form 12 more empanadas in the same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.

Brush tops of empanadas with beaten egg. Bake in the preheated oven, switching position of sheets halfway through, until golden brown, about 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.

Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.

Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.

Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.

Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.

Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.

Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.

Drain potatoes and add to filling. Toss in chopped eggs and let filling cool down for a few minutes.

Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.

Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.

Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.

Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.

Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Cover a baking tray with aluminum foil and grease with sunflower oil. Set aside.

Dust a work surface with flour and knead dough for 1 minute. Divide dough into 2 pieces. Roll 1 piece out thinly and cut into 3-inch discs. Repeat with the second piece.

Put a couple of cubes of quince paste in the center of each circle. Fold over and seal borders together by pressing between your fingers. Working from one end to the other, gently fold the edge over on itself to create a fanned look. Alternatively, you can press the edges together with a fork. Transfer empanadas to the baking sheet, brush with beaten, egg and sprinkle with sugar.

Bake in the preheated oven until golden, about 10 minutes.

Beat butter and cream cheese together in a bowl; stir in flour until dough comes together and forms a ball. Cover dough tightly with plastic wrap; refrigerate 8 hours to overnight.

Combine apples, sugar, cinnamon, and salt in a saucepan; bring to a boil. Reduce heat, cover, and cook, stirring frequently, until the consistency of chunky applesauce, about 15 minutes. Remove from heat; cool to room temperature.

Remove dough from the refrigerator; sit at room temperature for 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Divide dough into 10 pieces; roll into balls. Roll out each ball with a rolling pin into a 3- to 4-inch circle. Fill one side of dough circle with apple filling. Moisten edges lightly with water; fold dough over filling and press edges together to seal.

Arrange empanadas on the prepared baking sheet.

Bake in the preheated oven until dough is golden, about 15 minutes.

Heat olive oil and butter in a skillet over medium heat. Stir in garlic and ginger; cook and stir until fragrant, about 3 minutes. Stir in kohlrabi, and season with salt and pepper. Cook and stir until kohrabi has softened, 3 to 4 minutes. Toss in yellow squash and continue to cook until squash is tender for 4 more minutes. Stir in the green onion, spinach, and nutmeg. Add more salt and pepper, as needed. Cook until the spinach has wilted, about 1 minutes. Set mixture aside to cool.

Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Beat the egg with water in a small bowl; set aside.

Roll out the pie crust by running a rolling pin over it once or twice. Cut out about 16 6-inch circles using a large cookie cutter or cereal bowl. Fill the center of each circle with about 1 tablespoon of the kohlrabi mixture. Brush the edges of the pastry with water, then fold the dough in half. Crimp the edge of the dough with a fork to seal, and place on the prepared baking sheet. Repeat with the remaining pastry and vegetable filling. Prick each empanada with a fork, then brush with the egg wash.

Bake in the preheated oven until golden brown and flaky, 5 to 7 minutes. Serve hot from the oven.

Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.

Add ground beef, oregano, salt, cayenne pepper, and cumin to the pot. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.

Remove filling from the refrigerator and transfer to a colander to drain. Return filling to the Dutch oven.

Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.

Place about 2 tablespoons filling into the center of empanada disk. Fold empanada in half into a crescent shape, press the edges of dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.

Bake in the preheated oven until golden brown, about 20 minutes.

Heat olive oil in a saucepan over medium-high heat. Add lentils, sofrito, garlic, oregano, salt, and pepper; cook for 4 minutes.

Reduce heat to medium-low and stir in potatoes, tomato sauce, and olives. Simmer until mixture is warmed through, 3 to 4 minutes. Remove from heat and allow to cool.

Fill a deep skillet or frying pan with 2 inches vegetable oil and place over medium heat while you assemble the empanadas.

Set empanada discs on a clean work surface. Add 1/4 cup of lentil-potato mixture to the center of one half of an empanada disc in a half moon shape (so it follows the curve of the wrapper). Wet your fingers in a bowl of water and run them around the entire edge of the wrapper to moisten. Fold the wrapper in half to cover the filling and pinch the edges of the dough together to seal, then use a fork to crimp the edges to secure the wrapper further. Repeat with the remaining discs and filling.

Once oil has reached 350 degrees F (175 degrees C), add empanadas in a single layer; do not overlap. You will need to cook in batches.

Fry until empanadas are golden brown and crispy, flipping once or twice so they brown evenly while frying, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat to cook remaining empanadas.