Roll out the chilled empanada dough until it’s about 2 - 3 mm thick.
Cut 3.5 inch circles from the rolled out dough.
Fill the middle of each circle with a little sausage filling.
Dab the edges of the empanada dough circle with water and fold over the pastry to seal in the filling.
Press down the edges to seal, and use a fork to crimp the edges.
Place the empanadas in one layer, on a baking tray.
Keep it covered with plastic wrap and keep it in the fridge until you are ready to fry, IF you will be frying these within 24 hours.
To fry from fresh
Heat remaining oil to deep fry the empanadas to 350°F / 180°C.
Fry the empanadas in the hot oil, 2 minutes per side, until the pastry turns a golden brown.
Drain excess oil by placing the fried empanadas on paper towels or newspaper.
To fry from frozen
Heat remaining oil to deep fry the empanadas to 350°F / 180°C.
Fry the frozen empanadas for about 4 minutes per side, until the pastry turns golden brown (maybe slightly darker).
Drain excess oil by placing the fried empanadas on paper towels or newspaper.
Enjoy while hot with dipping sauce!
Notes
TO FREEZE - cover the tray of empanadas with plastic wrap and keep the baking tray in the freezer until the empanadas are frozen (a few hours). Place the frozen empanadas in a container (freezer friendly), until needed. *If you like this recipe, leave a comment and rate it with some stars!!!