Ground Beef Empanadas recipe
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Ingredients
- vegetable oil for frying 2 tablespoons olive oil ½ sweet onion, finely chopped 5 cloves garlic, minced 3 tablespoons sofrito 1 pound ground beef 1 (1.41 ounce) package sazon seasoning with achiote 1 tablespoon Italian seasoning 1 teaspoon ground black pepper ¼ teaspoon ground cumin 8 Spanish olives without pimento, chopped ½ teaspoon adobo seasoning, or more to taste 20 frozen empanada discs, thawed
Nutrition Info
- 214.2 caloriescarbohydrate: 21.1 gcholesterol: 14.2 mgfat: 11.7 gfiber: 1.2 gprotein: 7.2 gsaturatedFat: 2.3 gservingSize: -sodium: 563.5 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Ground Beef Empanadas
Directions
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Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Heat olive oil in a pan over medium-high heat. Saute onion, garlic, and sofrito in the hot oil for about 2 minutes. Add ground beef, sazon, Italian seasoning, black pepper, and cumin, cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add olives and sprinkle with adobo to taste. Remove from heat.
Place empanada discs on a flat surface that has been lightly dusted with flour. Roll the sides of the discs out slightly. Place 1 1/2 tablespoons of the meat filling into the center of each disc. Wet the edges of the discs with water and fold each into a half-moon shape. Pinch the sides of the empanadas closed using a fork.
Deep-fry empanadas in the hot oil until golden brown, working in batches if needed, about 4 minutes on each side. Drain on paper towels.