Empanadas

(Beef Turnovers)

½ lb. ground beef
1 tbsp. Olive Oil
2 tbsp. Sofrito (recipe follows)
1 packet Sazón with Coriander and Annatto*
¼ cup Tomato Sauce
1 tsp. Minced Garlic or 2 cloves garlic, minced
½ onion, diced
1/8 tsp. black pepper
½ tsp. oregano
6 large Stuffed Olives, diced
1 package Discos (frozen turnover dough) Yellow or White
Oil for frying

In a skillet, heat oil on medium. Stir in beef and cook until browned
Stir in remaining ingredients, except discos and frying oil
Lower heat and simmer for 15 minutes or until mixture thickens
Roll discos out to about ½ -inch larger in diameter
Spoon about 1 tbsp. meat mixture into middle, fold over; moisten edges and seal with a fork
Heat 2-½ inches of oil in a deep saucepan or deep fryer on medium
Cook empanadas in batches, turning to brown on both sides. Drain on paper towels

*Sazón can be purchased by Goya

Sofrito

¼ cup olive oil
1 minced garlic clove
1 medium chopped onion
½ green pepper
½ cup tomato sauce
1 tsp oregano
¼ cup water
salt to taste
2 tsp vinegar

Heat oil in skillet and add onion, garlic, salt, and pepper
Cook until onions become soft then add remaining ingredients
Store in refrigerator