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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.
