Picadillo: Prepare Cuban Picadillo according to recipe found here. If you’re using leftovers, don’t reheat. We want to use the filling cold. If you made picadillo for this recipe, let it come to room temperature before filling. Otherwise, it will make the dough too soft and it could tear.  Take out the shredded cheese.

Dough: Thaw the frozen dough, it should take about 15 minutes. You can pull apart the discs once they begin to thaw to speed up the process, but be careful not to crack the dough. 

Prep: Flour your working surface so the dough doesn’t stick. Get a little bowl of water for sealing the dough. If you’re baking, preheat the oven to 350 degrees and beat the egg and set aside. 

Filling: Add two tablespoons of picadillo and two tablespoons of cheese to one empanada disc. Dip one finger into the water bowl and wet the edges of the dough.

Fold the dough and seal with fork tines. 

Baking: Brush the empanadas with the egg wash and sprinkle a little paprika on the tops. Bake for 27 minutes or until golden.

Frying: pour oils into a shallow frying pan and heat to about 350 degrees on medium high. Carefully place each empanada into the oil and lower the heat to medium. Fry on each side for about 3 minutes. Take out with tongs and drain on paper towels.