Prep Time:
45 mins
Cook Time:
50 mins
Total Time:
1 hr 35 mins
Servings:
4
Yield:
20 empanadas
Ingredients
Directions
Gather the ingredients.
Dotdash Meredith Food Studios
Heat olive oil in a large skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 10 minutes. Add onions and cook until soft, about 5 minutes.
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Stir in tomato sauce, olives, sofrito, sazón, garlic, oregano, and pepper. Reduce the heat to medium-low and simmer until mixture thickens, about 15 minutes.
Dotdash Meredith Food Studios
Roll empanada disks on a lightly floured surface until 1/2 inch larger in diameter. Spoon about 1 tablespoon meat mixture into the middle of each disk. Moisten the disk edges with water, fold in half over filling to form a half-moon, and pinch to seal (or seal with a fork).
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Heat 2 1/2 inches corn oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry empanadas until crisp and golden brown, flipping once, 4 to 6 minutes.
Dotdash Meredith Food Studios
Transfer to paper towels to drain. Enjoy!
Dotdash Meredith Food Studios
La Cocina Goya Cooking Tip:
Crispy empanadas, guaranteed! If you don't have a deep-fry thermometer, you can still estimate the temperature of the oil. Just place the handle of your wooden spoon (or a wooden chopstick) into the oil. If a steady stream of bubbles emerges from the wood, the oil is perfect. If the oil starts rapidly bubbling, or if only a few bubbles are present, then the oil is too hot or too cold, respectively.
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