Difficulty: Easy - for beginners
Serves: 4 servings
1/2 lb ground beef
1 tablespoon olive oil
2 tablespoons sofrito sauce
1 packet sazon goya with coriander and annatto
1/4 cup tomato sauce
1 teaspoon minced garlic or 2 cloves garlic, minced
1/2 onion, diced
1/8 teaspoon black pepper
1/2 teaspoon oregano
6 large stuffed olives, diced
1 package frozen turnover dough (yellow or white)
oil (for frying)
1 In a skillet, heat oil on medium.
2 Stir in beef and cook until browned.
3 Stir in remaining ingredients, except discos and frying oil.
4 Lower heat and simmer for 15 minutes or until mixture thickens.
5 Roll discos out to about 1/2-inch larger in diameter.
6 Spoon about 1 tbsp.
7 meat mixture into middle, fold over; moisten edges and seal with a fork.
8 Heat 2-1/2 inches of oil in a deep saucepan on medium.
9 Cook empanadas in batches, turning to brown on both sides.
10 Drain on paper towels.