When TSW started the Friday Football Foodie, I immediately pounced on the idea of posting a how-to on how to make empanadas. The fact that I did not know how to make empanadas was not important. I’d solicit the help of one of my sisters-in-law (I have legion), and boom! We have empanadas.
I never realized that it’d take me 13 months to actually get it done. I’m a master procrastinator, what can I say?
Here’s all you need. Simple as pie (why do people say this? Making pies doesn’t look easy!).
Empanada dough (I bought the small ones, but there are also large ones you can buy.)
Guava (I bought guava jelly, which turned out to be a mistake. It got runny when it got hot. Get the guava paste.)
Colby-Jack cheese (or any kind of cheese)
Cooking Oil (not pictured)
Put the circle of dough on a clean surface, and cover the middle with guava and cheese. (Sorry this pic’s so small – I’m an idiot.)
Fold over the piece of dough, and close the edges with a fork.
Once you’ve got your pile, it’s frying time!
Set a pan with cooking oil on your stove, and heat it up! You need hot oil to fry these suckers, or bad things will happen. Like your star player in fantasy will get hurt and miss the rest of the season.
Place as many empanadas as you can inside the pan. And let ‘em fry.
Please be careful when frying. Banish small children from the kitchen.
Fry them up till they’re nice and golden (or a little brown in the middle).
Sprinkle some confectioner’s sugar (a sieve works well) on top and viola! you’re done.
The best part about empanadas is that you can put whatever you like in them: beef, chicken, vegetables, cheese, etc. Experimenting is half the fun.* I’d never had guava/cheese ones till August, when my cousin’s wife made them. They were so amazing, I knew I’d found my Tailgate treat.
*The other half is eating a couple of these.