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. Remove with a slotted spoon and train on a wire rack over paper towels. Season with salt as they cool.

Garnish with freshly snipped cilantro or parsley and serve.