Empanadas (Beef Turnovers)

Recipe View Gather all your ingredients for a smooth cooking experience.

Recipe View In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and crumbly. (Approximately 10 minutes)

Recipe View Add the chopped onions to the skillet and cook until softened and translucent. (Approximately 5 minutes)

Recipe View Stir in the tomato sauce, sliced olives, sofrito, sazón, minced garlic, dried oregano, and black pepper. Reduce the heat to medium-low and let the mixture simmer until it thickens slightly, allowing the flavors to meld together beautifully. (Approximately 15 minutes)

Recipe View On a lightly floured surface, gently roll out each empanada disc until it's slightly larger in diameter. Spoon about 1 tablespoon of the flavorful meat mixture into the center of each disc. Moisten the edges of the disc with a little water. Fold the disc in half over the filling to create a half-moon shape, and pinch the edges to seal. For an extra secure seal and a decorative touch, press the edges with the tines of a fork.

Recipe View In a deep-fryer or large saucepan, heat the corn oil to 350 degrees F (175 degrees C). Carefully lower the empanadas into the hot oil, working in batches to avoid overcrowding. Fry until they are golden brown and delightfully crisp, flipping once during cooking. (Approximately 4 to 6 minutes per batch)

Recipe View Remove the fried empanadas from the oil and place them on a plate lined with paper towels to drain excess oil. Allow them to cool slightly before serving. Enjoy!