The Secret Weapon: Goya Empanada Discos

For years, I’ve been singing the praises of Goya Discos, those incredible, pre-made pastry rounds that are a godsend for anyone who loves quick and easy empanadas. My freezer is never without a stash of these delightful shortcuts. For just a dollar and change, you get ten perfectly portioned, ready-to-fill pastry circles. If you haven’t discovered them yet, I implore you to seek them out! Most stores that carry Goya canned goods can likely order these for you, opening up a world of culinary possibilities beyond savory empanadas.

While my enduring love for Goya Discos typically leads me down the path of savory delights, a curious impulse struck me recently. I found myself with hot oil bubbling for another dish, and a thought began to percolate: “These discos would make incredible pies… fried pies, even! And what if… what if they were cheesecake fried pies?” Yes, a truly dangerous thought, especially when one is trying to squeeze into a favorite pair of jeans. But some cravings are simply too powerful to ignore.

The Moment of Sweet Surrender: A Taste Sensation

And so, it happened. The moment I took that first bite, I knew I had created something extraordinary. My husband’s reaction was even more telling; his eyes rolled back in sheer bliss as the warm, sweet-tart raspberry pie filling mingled with rich, melted Neufchâtel cream cheese, all encased in a golden, crispy shell. It was a symphony of textures and flavors, an experience so joyful it almost brought the poor guy to his knees.

What makes these Raspberry Cheesecake Fried Pies truly revolutionary is their incredible speed of preparation. We’re talking about a dessert that comes together almost as quickly as you can spoon some cream cheese and pie filling onto a disco, crimp it shut, and gently lower it into hot oil. In mere minutes, you’re rewarded with a dessert that tastes like it took hours of painstaking effort. This isn’t just a recipe; it’s a gateway to instant gratification for your sweet tooth.

Mastering the Seal: A Foolproof Method for Perfect Fried Pies

While the speed is a major draw, perfection lies in the details, particularly when it comes to sealing your fried pies. Nobody wants that luscious filling escaping into the hot oil! I consider myself a “double crimping” enthusiast, a technique that ensures the precious raspberry and cheesecake goodness remains exactly where it belongs: inside the pastry. If you’re feeling adventurous and trust your sealing skills, a single crimp might shave off a few seconds from your prep time, but for peace of mind and pristine pies, I recommend my method.

Here’s my tried-and-true trick for keeping that delicious filling from squirting out the sides: Start by placing a generous spoonful of cream cheese slightly off-center on your disco wrapper. Then, dollop the raspberry pie filling directly over the cream cheese. Now for the crucial part: carefully bring the opposite sides of the disco together to fold it in half. As you do this, lift the entire pastry off the counter. Holding it by the very center edge you’re pinching together, immediately seal both ends of the pie. This initial pinch acts as a dam, preventing any premature leaks. While still holding it aloft by that central seam, work your way around the entire edge, firmly squeezing the pastry edges together to create a solid seal. Finally, lay your half-moon pie down on a clean surface and crimp the edges firmly with a fork. For that extra measure of security and a beautifully decorative finish, I often fold the crimped edges back toward the center and crimp them again with the fork. Voilà! A perfectly sealed pie, ready for its hot oil bath.

This method ensures a secure seal and prevents any messy mishaps during frying, guaranteeing that every bite of your Raspberry Cheesecake Fried Pie delivers the full explosion of flavor you expect. It’s a small step that makes a big difference in the final product, allowing the pastry to puff up beautifully around the filling without any unfortunate breaches.

Serving Suggestions and Enjoyment

While these fried pies are delicious at any temperature, they truly shine when served warm. The warmth intensifies the flavors, making the cream cheese perfectly melty and the raspberry filling wonderfully luscious. In the name of scientific curiosity (and because we just couldn’t resist), my family and I conducted rigorous taste tests at various temperatures. We found them warm to be absolutely divine, followed closely by room temperature, and surprisingly, even cold they were remarkably good. Given the option, we’d always reach for a warm one first, but rest assured, no matter the temperature, these pies are a delightful treat.

For an ultimate dessert experience, imagine a warm Raspberry Cheesecake Fried Pie topped with a scoop of vanilla bean ice cream. The contrast of the warm, crispy pie with the cold, creamy ice cream would undoubtedly lead to a moment of pure culinary swoon. Alas, due to a Lenten promise, I won’t be experiencing this particular bliss until April. However, I highly encourage any adventurous dessert lovers out there to give it a try and report back – I’d love to live vicariously through your delicious descriptions!

Quick & Dirty Raspberry Cheesecake Fried Pies Recipe

By Rebecca Lindamood

There’s nothing more dangerous than these pies that are done in the blink of an eye and stuffed with tart, sweet raspberry pie filling over melted Neufchâtel cream cheese in a blistery, crispy yet tender fried package.

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 (Neufchâtel Cream Cheese)
• 2-3 inches of canola, vegetable, or peanut oil or shortening in a high-sided, heavy pan or deep-fryer

Instructions

1. Heat the oil to 350°F.
2. Slightly roll out the discos wrappers to make them just a touch thinner. This allows you to cram more of the good stuff into the wrappers before closing them. Add 1 tablespoon of cream cheese just off center on each disco wrapper.
3. 
4. Spoon 2 tablespoons of raspberry pie filling over the cream cheese.
5. 
6. Fold it in half, lifting by the center edges. Pinch both ends shut to prevent the pie filling from leaking out as you seal the wrapper. Still holding it in the air, pinch the edges to seal, working your way around the seam. Lay it down on the counter and crimp shut with a fork. If desired, you can fold the excess in toward the center and crimp the edges again. Repeat until all the disco wrappers are filled.
7. Fry the pies 2 to 4 at a time, depending on the size of your pan or deep fryer, taking care not to overcrowd them as they will expand slightly as they fry. Turn them over, if necessary after about 45 seconds (*See Notes). Continue to fry for another 45 seconds or until they are a deep golden brown. Use tongs or a slotted spoon to transfer the fried pies carefully to a paper towel-lined plate. Let rest for at least one minute before eating.

Notes

*If you find that the pies are getting dark before the cheese has melted inside the pie, lower the temperature of your oil slightly. The goal is for the pies to be a rich brown on the outside with melted cheese and hot filling on the inside.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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