Step 1: Dough Prep

Tip #1 Start dough at least an hour before cook time!

First prepare the dough. Sift flour and salt into a large bowl. Cut butter into 1/2 inch cubes and using your hands mix it into the flour and salt mixture until it is well incorporated.

In a small bowl mix together egg, vinegar, and water. Now add into flour mixture and beat with fork until well incorporated. Put mixture onto floured surface and gather together. Knead a few times until a ball is formed.

Flatten, cover with plastic wrap, and place into fridge to chill for at least 1 hour.

Step 2: Rolling Out

Tip #2 Make sure oil is up to temperature.

Fill deep fryer with oil and heat to 360 F. After dough has chilled remove it from the fridge, place onto flour surface and roll out until about 1/4 inch thick. Now using a cup with a large opening, cut dough into equal sized circles, and set aside.

Step 3: Filling

Tip #3 Do not over stuff the empanadas!

Italian

Grill up sausage and cut into small pieces. Take a piece of dough; place down a bit of marinara, few pieces of sausage, mozzarella, and a sprinkle of parmesan cheese. Fold in half and using a fork press down edges. To secure dough take warm water on your finger and rub along edges.

Mexican

Take a piece of dough; place down cheddar cheese, red onion, jalapeno peppers, green peppers, and corn. Fold in half and using a fork press down edges. To secure dough take warm water on your finger and rub along edges.

American

Take a piece of dough; place down American cheese, ham, and more American cheese. Fold in half and using a fork press down edges. To secure dough take warm water on your finger and rub along edges. Now prepare the garnish. Place equal parts mustard, horseradish sauce, and honey. Now mix in light brown sugar and sea salt to taste. Keep on low flame.

Step 4: Garnish and Serving

Tip #4 Before frying make sure all edges are secured!

Place empanadas in fryer making sure you keep track of which type is which. Fry until golden brown, remove from oil and place onto paper bag to drain. Place empanadas onto plate and garnish.

Mexican

Dollop of sour cream, bit of Sriracha, and a cilantro leaf.

American

Drizzle with the honey mustard sauce.

Italian

Cover with marinara and add on fresh basil to top.