Empanadas

Prep:

45 m

Cook:

35 m

Ready in:

1 h 20 m

Yum

These crispy empanadas are so hard to resist!

Save

Print it

Servings: 4

Ground beef

1/2 lb

Extra virgin olive oil

1 tbsp

Medium yellow onion

1/2, finely chopped

Tomato sauce

1/4 cup

Minced garlic

1 tsp

Dried oregano

1/2 tsp

Ground black pepper

to taste

Goya discos

1 (14 oz) package, thawed

Corn oil

for frying

Spanish olives stuffed with minced pimientos

6, thinly sliced

Goya Sofrito

2 tbsps

Sazon Goya with coriander and annatto

1 packet

In a large skillet, heat oil over medium heat. Breaking up the meat with a spoon, cook beef for about 10 minutes (until browned). Add onions. Cook until they're soft (5 minutes). Add tomato sauce, Spanish olives, Sofrito, Sazon, minced garlic, oregano, and black pepper to taste. After lowering heat to medium-low, simmer for about15 minutes (until thickens).
Lightly flour a work surface. Roll out discos until they get 1/2-inch larger. Spoon 1 tablespoon of the meat mixture into the middle of each. Fold in half. Moisten the edges of each with water and seal using with a fork.
Pour oil in a deep saucepan (2 1/2-inches). Heat the oil until hot (it should not be smoking!). Cook Empanadas in the deep saucepan until they turn crisp and golden (4-6 min). Drain using paper towels. Serve.

Review

Read all reviews ()