Step 1

Take out your leftover Picadillo.

Step 2

Set the empanada disco dough on the counter for about 45 minutes to defrost.

Step 3

Add about 2 tbsp. of picadillo right in the middle of the dough.

Step 4

Add, a little sprinkle of mozzarella cheese over the picadillo.

Step 5

Fold over the empanadas into half moon shapes and pinch close with your fingers. Then, take the tongs of a fork and crimp the empanadas closed all around the edges.

Step 6

In a deep pot add the oil and heat up to about 350-375 degrees. I usually do this without taking the temperature. My trick is to just set the oil at about medium high heat. Take the back of a wooden spoon and put into the oil. If it sizzles around the spoon handle..the oil is ready to go!

Step 7

Add the empanadas into the pot. DO NOT overcrowd the pot. I add 2 or 3 empanadas max into my pot. If the oil stops sizzling just raise the temperature to medium high heat.

Step 8

Let them get golden and flip a few times until they become golden brown.

Step 9

Remove and set on a paper towel lined plate. Repeat! Then EAT! Make it!