Empanadilla e’ Pizza
chef rene marichal
Portion: 12 turnovers
Time: 25-30 minutes
Ingredients:
- 12 frying disc empanada (Goya, Kikuet)
- 200g Pizza sauce (Prego Pasta Sauce or Hunts Traditional)
- 250g grated mozzarella cheese
- 80g Pepperoni slices chopped very small (optional but very typical)
- 2g dried oregano
- Salt – to taste
- Oil for frying at 350°F / 176°C
Procedure:
- -Mix the pizza sauce, cheese, pepperoni, oregano and salt.
- -Place 35g of the mixture in the center of each disc.
- -Close in a half-moon and seal with a fork.
- -Fry in a bowl for 3-5 minutes until golden brown
- -Rests on absorbent paper
Enjoy your empanadilla with a Coca Cola icee or your favorite drink!
