Empanada Fritters with Blackeye Pea Filling
A Venezuelan twist on empanadas, filled with a flavorful blackeye pea mixture and served with a side of crispy empanada fritters.
Ingredients
- ●1 cup, drained and rinsed blackeye peas
- ●1 medium, diced yellow onion
- ●1 medium, diced red bell pepper
- ●2 cloves, minced garlic
- ●1 teaspoon cumin
- ●1/2 teaspoon paprika
- ●1 package (homemade or store-bought) empanada dough
- ●1 cup, for frying vegetable oil
Instructions
- 1
Heat 1/2 cup of oil in a large skillet over medium heat.
- 2
Add the onion, bell pepper, and garlic and cook until softened, about 5 minutes.
- 3
Add the blackeye peas, cumin, and paprika. Cook for an additional 2-3 minutes.
- 4
Roll out the empanada dough to a thickness of about 1/8 inch.
- 5
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 6
Place a tablespoon of the blackeye pea mixture onto one half of each dough circle.
- 7
Fold the dough in half to form a half-moon shape and press the edges to seal.
- 8
Heat the remaining 1/2 cup of oil in a large skillet over medium-high heat.
- 9
Fry the empanada fritters until golden brown, about 2-3 minutes per side.
- 10
Serve hot with a side of the remaining blackeye pea mixture.