Pull out your comfiest pants—these little fried pies are dangerously addictive. I always keep a package of Goya Discos empanada wrappers in the freezer for quick shortcuts, and when I had oil heating for empanadas one day, inspiration struck: why not make fried pies with a cheesecake twist? The result was warm raspberry filling over melted Neufchatel cream cheese, all wrapped in a crisp fried shell. My husband’s reaction said it all.
They come together in minutes. I like to double-crimp mine so the filling doesn’t escape, but if you want to save a few seconds, a single crimp works fine. Here’s a simple technique that helps prevent leaks: place a tablespoon of cream cheese just off center on the disco, top with a spoonful of raspberry pie filling, then fold the wrapper in half while lifting it by the center edge. Pinch both ends immediately to seal, then hold it up and press along the seam to close the edges. Lay it down and crimp with a fork. If you’re fussy like me, fold any excess in toward the center and crimp again for an extra-tight seal.
These pies are at their best warm, when the cheese is soft and the filling is hot, but they’re still enjoyable at room temperature or chilled. For an extra indulgence, serve a warm pie with a scoop of ice cream—just imagine the contrast of hot filling and cold cream. (Full disclosure: I’m skipping ice cream for Lent, so I haven’t tried that one this year.)
Quick & Dirty Raspberry Cheesecake Fried Pies
Rebecca Lindamood
Pin Recipe
Ingredients
- 1 package Goya Discos empanada wrappers without annatto, thawed
- 1 cup raspberry pie filling
- 1/2 cup plus 2 tablespoons softened low-fat cream cheese Neufchatel cream cheese
- 2-3 inches of canola vegetable, peanut oil, or shortening in a high-sided, heavy pan or deep-fryer
Instructions
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Heat oil to 350°F (175°C) in a heavy, high-sided pan or deep fryer.
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Lightly roll each disco to thin it slightly so you can fit more filling. Add 1 tablespoon of cream cheese just off center on each wrapper.
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Top the cream cheese with about 2 tablespoons of raspberry pie filling.
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Fold the wrapper in half, lifting it by the center edge. Pinch both ends shut to stop filling from leaking, then, while still holding it up, press along the seam to seal completely. Lay the pie down and crimp the edge with a fork. If you like, fold any excess toward the center and crimp again. Repeat until all wrappers are filled.
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Fry 2–4 pies at a time, depending on your pan, without overcrowding. They will expand slightly. Flip after about 45 seconds if needed, and continue frying another 45 seconds or until deep golden brown and the cheese inside is melted. Remove with tongs or a slotted spoon to a paper towel–lined plate and let rest at least one minute before serving.
Notes
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your specific ingredients and preferred tool.
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This post was NOT sponsored by Goya. They have no idea who I am—I just really like their discos!