Empanadas
20
Minutes Prep Time
30
Minutes Cook Time
6-8
Servings
INGREDIENTS
1 quart vegetable oil
⅛ teaspoon adobo seasoning
1 lb ground beef
3 tablespoons salsa
1 packet Sazon with achiote
¼ cup yellow onion finely diced
¼ cup green bell pepper finely diced
1 small potato cooked, peeled, finely diced
1 teaspoon cilantro finely chopped
20 empanada discs
INSTRUCTIONS
Heat a medium sauté pan over medium-high heat; add 1 tablespoon of oil, ground beef, salsa, Sazon, onion, green pepper, and potato. Sauté until meat is cooked through; mix in cilantro and cool to room temperature.
Lay a disc on the work surface. Place a tablespoon of filling in the center; fold the disc over to resemble a half moon. Seal the dough using a fork, pressing the dough together with the tines. Repeat until all discs and filling has been used.
Heat remaining oil to 360°F.
Place an empanada into oil; fry until golden brown on all sides. Remove from oil to a paper towel lined platter. Slightly cool before serving.
