Make a small ball and flatten it with a tortilla press. Once flattened, place the filling, fold the empanada, and seal the edges with a fork to prevent the filling from spilling out during frying.

In a skillet, heat vegetable oil or your preferred oil. Once hot, place the empanada in the oil and fry each side for 2 minutes or until golden brown. Remove and let it drain on a paper towel to absorb excess oil.