Ground Beef Empanadas

These ground beef empanadas are always a hit at potlucks and picnics, even when lukewarm. Many of the specialty ingredients (sofrito, adobo, sazon, frozen empanada discs) can be bought in regular grocery stores, or you can make the sofrito or empanada dough yourself.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 214 Calories

Ingredients

• vegetable oil for frying
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon ground black pepper
• 5 cloves garlic, minced
• 1 pound ground beef
• ¼ teaspoon ground cumin
• 3 tablespoons sofrito
• ½ sweet onion, finely chopped
• 1 (1.41 ounce) package sazon seasoning with achiote
• 8 Spanish olives without pimento, chopped
• ½ teaspoon adobo seasoning, or more to taste
• 20 frozen empanada discs, thawed

Recipe Instructions

Step 1

Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step 2

Heat olive oil in a pan over medium-high heat. Saute onion, garlic, and sofrito in the hot oil for about 2 minutes. Add ground beef, sazon, Italian seasoning, black pepper, and cumin; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add olives and sprinkle with adobo to taste. Remove from heat.

Step 3

Place empanada discs on a flat surface that has been lightly dusted with flour. Roll the sides of the discs out slightly. Place 1 1/2 tablespoons of the meat filling into the center of each disc. Wet the edges of the discs with water and fold each into a half-moon shape. Pinch the sides of the empanadas closed using a fork.

Step 4

Deep-fry empanadas in the hot oil until golden brown, working in batches if needed, about 4 minutes on each side. Drain on paper towels.