Empanadas...mmm...

1. 1

   In a large frying pan on medium heat, brown ground beef, adding in seasoned salt, onion, garlic, and pepper.

2. 2

   When meat is browned, drain and put into a bowl.

3. 3

   To this, add chopped olives and sofrito until the mixture is somewhat wet, but not runny (it should be about the consistency of taco meat).

4. 4

   Lay discos out on a flat surface and fill the centers with about 1 1/2 tbsp of meat mixture.

5. 5

   Use a little bit of water on your finger to go around the edges of the pastry, then fold the dough over and press the edges down with a fork (the water helps the edges to stick and stay sealed).

6. 6

   Poke the empanada with a fork in the center so that it does not over-inflate when frying.

7. 7

   Place the empanadas in a deep fryer for about 6-7 minutes or until medium-brown on both sides, then drain on paper towels.

* Per serving · 4 servings · Values may vary.