Easy Cuban Empanadas (Empanadas Cubanas)

Easy Cuban Empanadas

I don’t know why this never ceases to surprise me, but most people I meet have never eaten Cuban food. Now, considering the sum total population of 11MM people on the island, you would think “hey, Damaris – that’s to be expected.” Now, whenever I meet someone, it feels like it is my mission from the universe to make sure they experience Cuban food, Thai food, Korean food, Japanese food, and Vietnamese food – at a minimum (and in that order). It isn’t always the simplest thing to quickly cook up some Cuban black bean stew or some ropa vieja – but gosh darn it, I will at least fry up some Cuban empanadas.

Easy Cuban EmpanadasEasy Cuban Empanadas

If you have experienced at least a simple (and incredibly, crazy delicious) street food from each of these places, I feel like my universe debt is paid. Because we need to cover our bases in order – we’ll start you off with Cuban. Empanadas were one of the first Cuban dishes I ever learned to make. My mom taught me, and this was one of our tag-team recipes, where she would prepare the filling, and then I would shape and close the empanada. If you have little ones of your own, you might find this is a great recipe for keeping those little hands busy without making a lot of mess.

Easy Cuban Empanadas

There are so many different doughs and fillings you can use to make empanadas that this recipe is just the way to open a door to a world of creativity. You can go sweet, salty, gooey, crunchy. Our personal favorites use either picadillo, or guava paste and cream cheese. The Cuban kitchen is all about being resourceful – using what’s available, using up leftovers, making the most of everything. These are a great way to enjoy the heck out of some leftover meat, veggie, or rice dishes. Do me a favor – help me ease my debt to the universe, and go make yourself some empanadas. I promise this is one debt that’s actually very fun to repay.

Easy Cuban Empanadas

 

Recipe follows after the jump –>


5.0 from 1 reviews
Easy Cuban Empanadas
Author: 
Cuisine: Cuban
Prep time: 
Cook time: 
Total time: 
Serves: 10 empanadas
 
These empanadas are great for a quick, delicious meal. A commonly relished street food in many hispanic countries, this fried amazing-ness is hard to beat.
Ingredients
  • Goya "discos para empanadas"
  • Filling (Cuban picadillo or Goya guava paste (vaccuum packed or canned) and cream cheese)
  • Vegetable or Canola Oil for frying (enough to deep fry)
Instructions
  1. Defrost dough until it is room temperature.
  2. Taking one slice of dough at a time, add a small amount (about 1-2 tablespoons) of filling in the center of the dough.
  3. Fold the dough in half, matching the edges to the other side.
  4. Take a fork and carefully press in the edges to seal the dough.
  5. Flip the half circle over, and press in the edges with the fork on the other side. Be careful not to pierce the dough!
  6. Repeat with all of your slices.
  7. Preheat your oil over medium-high heat.
  8. In small batches, fry your empanadas in the oil until golden brown (3-5 minutes, depending on your stove's heat output). Lay over a paper towel to drain.

 

 

 

 

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One Comment to “Easy Cuban Empanadas (Empanadas Cubanas)”

  1. Delicious . Love your recipes

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