These are called "empanaditas" because they are not sized smaller than a regular empanada.
Let us begin!
Put two 2 cups Flour in a mixing bowl.
To it add Sugar.
Then add 1/2 teaspoon of Salt.
Combine well by mixing it with a spoon.
Add 1/2 cup diced very cold Butter.
Cut the butter into the flour mixture using two forks or two knives or by hand (which I prefer) until it resembles the texture of sand.
Add ice water one tablespoon at a time, about 8 to 10 tablespoons. Knead the flour to combine until it comes together. Transfer this to a board. Knead it a bit more, not too much, until a dough ball is formed.
Then divide the dough into smaller balls, about the size of a golf ball, about 11 to 12 balls. Place dough balls on a plate, cover with plastic wrap, and chill in the refrigerator for 10 to 15 minutes.
Flour the board and the rolling pin.
Take one ball and flatten it into a disk.
Fill it with your desired filling, about 1 tablespoon, and place it in the center of the dough. Fold the dough in half. Press the edges and secure by pressing with fork tines.
Continue doing this until all balls are made into empanaditas.
It's time to deep-fat fry the empanaditas. Or BAKE them in a pan with a liner and bake in the oven until golden brown at 375 degrees Fahrenheit. Remember to brush the tops with egg wash if you will bake them.
I am hungry, so I just fried the empanaditas.
Fry the empanaditas until golden brown on both sides!
You can serve empanaditas as a snack or as a light entree with a side, like I did.
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