I’ve posted back-to-back deep-fried recipes recently. Is that breaking a variety rule? Maybe — but one was a snack, and actually I made three days of fried treats in a row. Why so much frying? Because once you heat a pot of oil, it seems a waste to discard it after a single use. Call it my “Deep-Frying Rule of Three”: if you fry one thing, plan two more. The oil is too good to throw away, and I like to get my money’s worth.
That obsession led me to an unexpectedly delicious combination: Cincinnati chili tucked into empanadas. Cincinnati chili is a regional comfort classic from Ohio, while empanadas are a hand-held favorite from many other regions. I was joking with a friend that I might stuff empanadas with leftover Cincinnati chili after discovering frozen empanada dough discs. She didn’t laugh — she said, “Do it.” So I did.
I should mention those frozen empanada dough discs — I buy the Goya discs in packs of ten and keep several packages in the freezer. They make empanada assembly quick and easy: fill with chopped meats, stews, cheeses, vegetables, or even sweet fillings like pie filling or chocolate. They’re a freezer staple for fast, satisfying hand pies.
The result? My favorite empanada so far. These Cincinnati Chili Empanadas are saucy, meaty, and a little spicy. They crisp beautifully in hot oil and are simple to assemble. We ate them with guacamole on top and the kids preferred either plain or dunked in sour cream — they were a hit no matter how you served them.
Cincinnati Chili Empanadas
Rebecca Lindamood
Ingredients
- 2 packages of ten frozen empanada dough rounds or equivalent amount of homemade dough
- 5 cups leftover Cincinnati chili
- Canola or vegetable oil for deep frying see notes if you prefer to bake instead
Instructions
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Roll one empanada disc to about a 6-inch diameter circle.
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Spoon roughly 1/4 cup of chili into the center of the dough.
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Fold the dough in half over the filling to form a semicircle.
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Crimp the edges with a fork, then fold and pinch the border for a decorative seal.
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Repeat until all discs are filled and sealed.
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Heat a large, heavy-bottomed, high-sided pan of oil to about 375°F (190°C).
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Line a plate or tray with several layers of paper towels and set aside.
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Fry 3–4 empanadas at a time, without crowding, for 4–6 minutes or until golden brown.
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Use tongs or a skimmer to transfer the empanadas to the paper towel–lined plate or tray.
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Let rest 5 minutes before serving hot, or cool to room temperature to serve later.
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Store leftovers wrapped in the refrigerator.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use with your preferred nutrition calculator.
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