Prep 15 mins
Cook 20 mins
My husband is an empanada freak, and his mom used to make them occasionally, but not often enough for his liking. Once we got together and he tried mine, he fell in love all over again and now has me making these at least once or twice a month. My son thinks these are fantastic too and they are big enough to fill him up at dinner time with just one or two.
- 1 lb lean ground beef
- 1 -2 tablespoon Lawry's Seasoned Salt
- 1⁄2 small onion, chopped fine
- 1⁄2 teaspoon minced fresh garlic
- sofrito sauce
- 1 dash 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)
- 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.