Cheese Empanadas and Pebre

Empanadas

frozen empanada wraps
a brick of mozzarella cheese
frying oil

Pull wraps out of freezer several hours in advance. Heat oil in a deep frying pan. Cut thick slices of cheese and place on half of wrap. Fold in half and then fold and crimp edges together to seal. Fry until browned.

Pebre

tomato
onion
fresh cilantro
salt
olive oil

Heat a kettle of water to boiling. Dice tomato and onion into equal sizes and equal amounts. Soak the onions in boiling water, and drain. Chop the cilantro and mix with the tomatoes and onions. Add salt and oil to taste.

Bite off a corner, and fill with pebre.