I made this recipe for the North Carolina State Fair cooking contest in which peanuts or peanut butter had to be used. I didn’t win and I almost did a Tonya Harding on the judges when they came out. If you like peanut butter and jelly sandwiches you will love this empanada that can be eaten hot or after cooling.
(makes approximately 6)
½ Cup Peanut Butter
½ Cup Strawberry Jelly (or your favorite Jelly or preserve)
1 Package of Frozen Goya Empanada Disk (thawed at room temp)
Vegetable oil for frying
Whip cream for dipping
Mix peanut butter in a bowl until well mixed. Add peanut butter to the center of a Goya disc and fold in half. Use a fork to press the edges of the disk closed.
Repeat until all the peanut butter mixture is used.
Heat oil to 350 deg F in a deep fryer our in a pot large enough to fully immerse turnovers.
Fry the turnover in batches for approximately 5 minutes (the shell should be golden brown and crunchy)