Empanadas

Empanadillas - Beef Turnovers

 

Makes 20 Empanadas

Prep time: 45 min.

Total time: 1 hr., 20 min.

Ingredients

 1 tbsp. Extra Virgin Olive Oil

½ lb. ground beef

 ½ medium yellow onion, finely chopped (about ½ cup)

¼ cup Tomato Sauce

6 Spanish Olives Stuffed with Minced Pimientos, thinly sliced

 2 tbsp. Sofrito
1 packet Sazón GOYA with Coriander and Annatto 

1 tsp. Minced Garlic or 2 cloves garlic, finely chopped

½ tsp. Dried Oregano

 Ground Black Pepper, to taste

1 package (14 oz.) Discos (Yellow or White), thawed
Corn Oil, for frying

 

Directions

1.	Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
2.	On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
3.	Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.