Flour 2 cups
Sugar 1/3 cup
1 tea spoon salt
2 egg yolk
Water , mix well all together for 5 minutes
To cook, cover the bottom of a large saucepan with canola oil and heat over medium-high heat. When the oil is hot, add enough empanaditas to fill the pan without touching (they should sizzle when added to the pan). Cook 3 to 4 minutes on one side, then turn and continue cooking for another 2 minutes or until well-browned on both sides.
Remove from pan and drain on paper towels. Continue cooking in batches, keeping the cooked empanaditas on a baking tray in a 200°F oven to stay warm.