Quick Fried Tex-Mex Empanadas

Ingredients –  Vegetable oil  –  Curly’s RoadTrip Eats Kansas City Style Brisket Burnt Ends – ¼ frozen corn – ½ onion  –  6 oz colby jack cheese  –  2 refrigerated pie doughs  –  Salt – Cilantro or Parsley  for garnish

Instructions 1.  Fill a sturdy dutch oven with enough oil to fry the empanadas, leaving at least 2 inches from the rim for safety.

2. 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

3. Roll out dough, cut into circles. Put a teaspoon of the burnt end filling into the center of each. Pinch each pocket closed, seal completely.

4. When oil is hot, ladle empanadas into oil and fry. Remove with a slotted spoon and strain on a wire rack over paper towels. Season with salt as they cool.

5. Garnish with freshly snipped cilantro or parsley and serve.

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