Quick Fried Tex-Mex Empanadas

Fast little hand pies perfect for toting around the tailgate.

These quick fried Tex-Mex empanadas are stuffed with Curly’s RoadTrip Eats Kansas Style Brisket Burnt Ends, cheese, and other goodness and can be ready to devour in less than 30 minutes!


– Vegetable oil – Curly’s RoadTrip Eats Kansas City Style Brisket Burnt Ends – frozen corn – onion – colby jack cheese – refrigerated pie doughs


Fill a sturdy dutch oven with enough oil to fry the empanadas, leaving at least 2 inches from the rim for safety.

While the oil is heating, heat the Curly’s RoadTrip Eats Brisket Burnt Ends according to package and fold in the corn, onion and cheese while hot.

Roll out the dough and cut into circles. Your can get 5 or 6 out of each roll, re-rolling and working the scraps into additional. Put a teaspoon of the burnt end filling into the center of each.

Dip your finger into clean water and run it along the edge of each circle, then pinch each pocket closed, folding the sides in on each other and pressing gently with your fingertips to seal completely.

When the oil is hot, carefully ladle 2 to 3 empanadas into the oil and fry 3 to 5 minutes.

Swipe Up For The Full Recipe!