Empty My Fridge
Ube Cheesecake Empanadas
Ingredients
- Cream cheese4 oz
- Ube extract½ tsp
- Vanilla¼ tsp
- Ube halaya · room temperature, plus more to taste¼ cups
- Sugarto taste
- Sheets pie dough · thawed if frozen2
- Vegetable oil · for frying
Instructions
- In a stand mixer with the whisk attachment, beat the cream cheese, ube extract, vanilla and ube halaya on medium-high speed until smooth. Add sugar and/or more ube halaya until it reaches your desired sweetness.
- Cut rounds from the pie dough with a small bowl. Gather and re-roll the scraps to cut out more, aiming for 8 to 10 rounds in total.
- Put 1 to 2 tablespoons of filling in the centre of each round. Fold into a half-moon and press the edges to seal. Optionally, pleat the edges with your thumb.
- Poke a few holes in the middle of each empanada with a fork so steam can escape. You may freeze them at this point and fry later.
- Heat oil in a large saucepan filled halfway, over medium-high heat, to 375°F (190°C).
- Fry the empanadas in batches of two, turning as needed, for 4 to 5 minutes until golden brown on both sides.
- Let them cool briefly and serve while the centre is still molten.
Summarized from Tasty's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.