Empanadas - Beef Turnovers
Getting reviews...
- Total: 1 hr 20 min
- Prep: 45 min
- Cook: 35 min
- Yield: Makes 20
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 155
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 10 mg
- Sodium
- 158 mg
- Total: 1 hr 20 min
- Prep: 45 min
- Cook: 35 min
- Yield: Makes 20
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 155
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 10 mg
- Sodium
- 158 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- 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, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
- 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.
- 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.
