Use a rolling pin to roll out each empanada disc to about 1/4 inch thickness, then use a cookie cutter to cut out 3 small circles (I use a 3 1/4 inch cutter).

Mix the bacon and shredded cheese in a bowl.

Place about 2 teaspoons of filling into the center of the disc.

Fold the empanada in half and seal the edges with a fork.

While you form the empanadas, heat about 2 inches of canola oil in a frying pan on medium heat.

Cook the empanadas for 2-3 minutes, until golden brown. Drain them on a paper towel, then serve.