Tasty, tasty empanadas.

Though empanadas require a lot of oil to fry, the amount of oil that they absorb is very little. This is because the shells are so thin, and all of the ingredients contained within are already cooked. As such, one shouldn’t let so much oil go to waste on a few empanadas, but cook a whole bunch at once. I mean, it’s simply logical.

The amount of oil required varied depending on the size of your pot and how many empanadas one intends to fry at any given time, but the general rule is that empanadas should be fully covered while frying.

A color change to a richer yellow will signal when they are ready. The hotter the oil the better, as empanadas absorb less oil at higher temperatures.