Follow instructions to make empanadilla dough and carne molida.
On a flat surface, fill one empanadilla disk at a time by adding two tablespoons of the carne molida to the center (or it may be easier for you to add filling more to one side of dough) of the dough.
Fold dough over to form a half moon.Crimp edges of the dough with a fork to seal. Note: Some people like to flip empanadilla over and crimp the other side as well but I find that it is not necessary as long as you crimp one side firmly.
Add half an inch of vegetable or canola oil to a skillet and heat over medium heat.
Once the oil has heated some, add a few empanadillas at a time and cook until golden brown on one side.Flip empanadillas over and cook on the other side until golden brown.Drain on paper towels.