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1
For the filling: Add the oil to a skillet over medium-high heat.
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2
Add the onions, sofrito, and peppers, stirring occasionally until soft.
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3
Add the tomato paste, adobo, and cilantro, stirring occasionally until combined.
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4
Add the ground beef, season, and stir until the mixture reaches 160 degrees F. Remove from the heat, strain, and allow the mixture to cool.
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5
For the empanada dough: Sift the flour, sugar, and salt onto parchment paper.
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6
Place the sifted dry ingredients into a food processor.
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7
Add the remainder of the ingredients to the food processor and process until the dough looks like a ball.
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8
Remove the ball from the food processor and cover it with plastic wrap.
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9
Refrigerate for 1 hour.
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10
Transfer the pastry onto a lightly floured board and roll out until it is 1/16-inch thick.
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11
Cut into segments with a 4-inch dough cutter.
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12
Each cut will create a dough round.
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13
Put 1 tablespoon of the filling onto the upper half of each round, and then fold the bottom pastry up into a half-moon shape.
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14
Crimp the edges closed with your finger to fold the upper and bottom halves together.
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15
Repeat this step until all the edges are closed.
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16
For the guava sauce: Blend all the ingredients in a food processor until the mixture is silky and smooth.
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17
Pour the sauce in a separate dish or bowl for dipping.
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18
Put about 2 inches of oil into a heavy, deep skillet over medium heat and heat to 350 degrees F. Add the empanadas, a few at a time, and cook until golden brown on both sides, about 5 minutes per side.
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19
Serve with guava sauce.
