I had forgotten how deliciously sweet these empanadas were! I am so glad that making them made me remember. The filling may look strange when you look at the ingredients that go into it, but they all mesh so well and you basically end up with a custard-like mixture that melts in your mouth. Now, the downside is that this empanada is fried. While I have not baked them using this dough I don’t see why you couldn’t make them baked. However, a main characteristic of these empanadas is that they are dusted with sugar once they are fried. Baking them probably doesn’t allow for the sugar to stick.
Empanadas de mejido are mostly typical of the Andes region of Ecuador, and I remember eating them during family trips to Quito and Riobamba when I was very, very young. In Guayaquil, I mostly remember empanadas de queso, which basically have the same dough, but you only stuff them with a bit of cheese. Empanadas de queso are also fried and they are also dusted with sugar. Sugar and cheese = AWESOMENESS.