When the oil is hot, slip in a few empanadas at a time. Don’t overcrowd the pan—you don’t want the temperature of the oil to drop too dramatically when you add the item you are frying.
Fry one the first side until golden, about 2 minutes, then flip and fry until golden on the second side. Move the finished empanadas to the rack in the warm oven and continue until all are cooked.
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