Ingredients
All-purpose flour
1 package (2 crusts) refrigerated pie dough
1 c. mini marshmallows
1/2 c. semisweet chocolate chips
1 large egg, lightly beaten
Vegetable oil, for frying
Cinnamon-sugar, for sprinkling
Cafe Bustelo® Coffee, for serving
Preparation
Step 1On a lightly floured surface, roll out pie crust to a scant ⅛-inch thick. Using a small bowl or a 5” round cutter, cut out 3 rounds. Re-roll scraps to cut out another circle. Repeat with second pie dough. Step 2Place about 2 tablespoons mini marshmallows and 1 tablespoon chocolate chips in center of each round. Lightly brush beaten egg around edge of each round.Step 3 Fold one half of each round over the s’mores filling, then press a fork around edges to seal crust. Transfer empanadas to a baking sheet and refrigerate until ready to cook.Step 4In a large skillet over medium heat, add enough oil to reach 1” up the side. Heat until it starts to bubble. Add empanadas and fry until golden, about 30 seconds per side. Transfer to a paper towel-lined plate and sprinkle with cinnamon sugar immediately. Step 5Serve with Cafe Bustelo® Coffee.
