- 18 empanada discs
- 12 oz Tropical Queso Ecuatoriano
- 2 eggs, beaten
- 2 tablespoons water
- Vegetable oil for frying
- ½ cup sugar
Cut the Queso Ecuatoriano into squares. Place two cubes at the center of each empanada disc. Mix the eggs and water and use this to brush the edges of the empanada discs which will allow them to seal better. Fold the discs in half, over the filling, and press down on the edges with a fork or your finger to make sure they are well sealed.
Heat your oil in a frying pan and add your empanadas, a few at a time. Make sure to leave enough room in your pan for turning the empanadas comfortably. Fry them until both sides are golden and crispy. Sprinkle sugar over the top of each empanada. Optional – you may sprinkle some sugar over the top of the empanadas when they are finished.