Beef Empanadas

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   1.

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   Using a medium sized saute pan, heat the olive oil over medium heat.

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   When oil is hot add the onions and cook until translucent, about 2 minutes.

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   Remove onions from pan and set aside.

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   Turn the heat up to medium-high and brown the ground beef.

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   When its browned, drain excess grease if needed.

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   Then season the browned beef with the adobo seasoning and tomato sauce, mix together well then let simmer about 5 minutes.

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   Then add the onions, mix to combine and set aside to let it cool a little.

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   2.

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    In a medium to large sized pot, something you normally would fry in, fill it with about 1 1/2 inches of frying oil (I use canola).

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    These fry one side at a time so you only need it deep enough to cover one side of the empanada at a time.

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    Over medium heat bring the oil to 350 F.

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    3.

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    While waiting for the oil to heat, begin to assemble your empanadas.

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    Take one disco and lay it flat on a cutting board or counter.

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    Place 1 1/2-2 tablespoons of beef filling onto one half of the disco, fold the dough in half so that the filling is enclosed and crimp the edges of the disco with a fork.

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    This will ensure that no filling gets out while frying.

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    Repeat with the remaining discos and filling.

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    4.

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    Once the oil is hot you can begin to fry the empanadas.

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    I fry no more than three at a time because you dont want your oil to cool down too much.

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    When they are frying you are looking for a golden brown color and tiny, crispy bubbles on the dough.

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    This means your oil is hot enough and they are ready to flip to the second side.

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    Once the second side is golden brown with tiny bubbles, remove to a paper towel lined plate and let them drain while you continue frying the rest.

* Per serving · 4 servings · Values may vary.