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.
“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.”