This Saturday, Damian and I went to a Hispanic grocery store. I was so happy! Since we moved to Ohio, I’ve been relying on my mother and mother-in-law’s generosity for my Goya seasonings and delicious beans. But now, I won’t have to hassle them as much!
This place was amazing. It even had Malta India and if you’re from Puerto Rico, you know Malta India is a must in every household.
I bought a couple of supplies to make this really easy Empanadillas recipe, or if you’re from my side of the island it’s friggin’ Pastelillos! Now, let’s get to it.
10 discs of dough for turnovers or pastries (I used Goya Discos para Empanadas)
Guava Paste (as much as you’d like, just make sure you can still close it!)
Queso Fresco (Fresh white cheddar but preferably “Queso Fresco”)
American Cheese slices (as much as you’d like)
Vegetable oil for frying
1. Pour enough oil into your frying pan for the Empanadilla to be fully covered. Now, heat the oil on a medium heat setting. You don’t want to burn the Empanada.
2. Get creative with your food! You can make Empanadillas with meats or even pizza ones! I decided to go with a more classic rendition. These are the ones we usually make during the holidays back home.
3. Place your filling of choice in the center of the dough disc. Don’t overfill! The disc will tear as you fold and you’ll only be hurting the Empanadilla. Once your Empanadilla is folded, seal it off with the traditional fork designs! Do it on both sides and not too hard.
4. Your food is ready for its oily hot tub. Place it gently! No one wants third degree burns. As soon as one side of the Empanada becomes light brown, turn it over, and continue doing this until the pastry looks a dark golden brown.