Empanadas...mmm...
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
3 empanadas
- Serves:
- 5
ingredients
- 453.59 g lean ground beef
- 14.79-29.58 ml Lawry's Seasoned Salt
- 1 small onion, chopped fine
- 2.46 ml minced fresh garlic
- sofrito sauce
- 0.25 ml black pepper
- 15 discos (turnover pastry dough , in the frozen pastry dough or ethnic frozen foods aisle)
- water (to seal edges of pastry)
- oil (for frying)
directions
- In a large frying pan on medium heat, brown ground beef, adding in seasoned salt, onion, garlic, and pepper. When meat is browned, drain and put into a bowl. To this, add chopped olives and sofrito until the mixture is somewhat wet, but not runny (it should be about the consistency of taco meat).
- Lay discos out on a flat surface and fill the centers with about 1 1/2 tbsp of meat mixture. Use a little bit of water on your finger to go around the edges of the pastry, then fold the dough over and press the edges down with a fork (the water helps the edges to stick and stay sealed). Poke the empanada with a fork in the center so that it does not over-inflate when frying.
- Place the empanadas in a deep fryer for about 6-7 minutes or until medium-brown on both sides, then drain on paper towels.
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RECIPE SUBMITTED BY
I am a happily married mother of three, originally from New York, and currently residing in Florida. I believe that the fondest memories of life are marked by flavor. I have tasted foods from all around the world, and I must say, food is a big part of my family's life, and a big passion of mine!