Prep Time: 10 mins
Total Time: 50 mins
Servings: 4
Ingredients
1/2 lbground beef
1tablespoonolive oil
2tablespoonssofrito sauce
1packetsazon goya with coriander and annatto
1/4 cuptomato sauce
1teaspoonminced garlic or 2clovesgarlic, minced
1/2 onion, diced
1/8 teaspoonblack pepper
1/2 teaspoonoregano
6largestuffed olives, diced
1packagefrozen turnover dough( yellow or white)
oil( for frying)
Directions
In a skillet, heat oil on medium.
Stir in beef and cook until browned.
Stir in remaining ingredients, except discos and frying oil.
Lower heat and simmer for 15 minutes or until mixture thickens.
Roll discos out to about 1/2-inch larger in diameter.
Spoon about 1 tbsp.
meat mixture into middle, fold over; moisten edges and seal with a fork.
Heat 2-1/2 inches of oil in a deep saucepan on medium.
Cook empanadas in batches, turning to brown on both sides.
Drain on paper towels.
Reviews
“I made these tonite. I was a bit scared, this being my first time frying ANYTHING but I have to say the experience was good. The filling was a bit too tomatoe-y for my taste so my quest for the perfect filling is still on..But overall a good empanada. Thanks! Also, I omitted the olives.”