Cincinnati Chili Empanadas
Flaky, crispy empanada dough wrapped around spicy, meaty, Cincinnati Chili. Served as a snack, appetizer or main dish, these are hard to beat.
Ingredients
- 2 packages of ten frozen empanada dough rounds or equivalent amount of homemade dough
- 5 cups leftover Cincinnati Chili
- Canola or Vegetable Oil for deep frying *see notes if you prefer not to deep fry
Instructions
- Roll out one empanada disc to a circle about 6-inches in diameter.
- Scoop about 1/4 cup of chili into the center of the dough.
- Fold dough in half over the chili to form a semi circle.
- Crimp with a fork, then fold the dough up and pinch it to form a decorative edge.
- Repeat until all dough discs have been filled and crimped.
- Heat a large, heavy-bottomed, high-sided pan of oil to about 375°F.
- Line a plate of pan with several layers of paper towels. Set aside.
- Fry 3-4 empanadas at a time, taking care not to crowd the pan, for 4-6 minutes or until the dough is golden brown.
- Use tongs or a skimmer to transfer the empanadas from the hot oil to the paper towel lined plate or tray.
- Let rest 5 minutes before serving hot or let cool to room temperature before serving.
- Store leftovers, carefully wrapped, in the refrigerator.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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