Easy Breezy Beautiful Empanadas

An easy snack that you may end up eating ten of

Empanada's are as easy as they are #TASTY. Filled with an amazing beef filling bursting with beautiful #LATIN flavor. While they do include being fried, who said tasty food had to always be healthy!

---

Ingredients:

1. 1 tbsp. extra virgin olive oil

2. 1/2 pound ground beef

3. 1/2 medium yellow onion (diced, should be about half a cup)

4. 1/4 cup tomato sauce

5. 2 tbsp. Goya Sofrito (you can find this at any large chain grocery store in the Latin aisle)

6. 1 packet Sazon GOYA w/ Coriander and Annatto (you can find this at any large chain grocery store in the Latin aisle)

7. 1 tsp. minced garlic

8. 1/2 tsp. dry oregano and black pepper

9. 1 package Empanada Dough *check in hints on how to make it yourself

10. Corn, Peanut or any other high heat oil (for frying)

Directions:

Step 1

Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.

Step 2

On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.

Step 3

Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.

Hints:

Making your own empanada dough

Ingredient:

• 3 cups all-purpose flour

• ¼ to 1/2 teaspoon salt

• 6 oz unsalted butter (1 ½ sticks)

• 1 egg

• 1/4 cup to 1/2 cup of water or milk, adjust as needed to obtain a soft and smooth dough

Directions:

1. Mix the flour and salt in a food processor.

2. Add the butter and pulse

3. Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.

4. To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.

5. Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).

6. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.

7. Use immediately, or store in the refrigerator/freezer to use later.