Beef Empanadas

1. Using a medium sized saute pan, heat the olive oil over medium heat. When oil is hot add the onions and cook until translucent, about 2 minutes. Remove onions from pan and set aside. Turn the heat up to medium-high and brown the ground beef. When it’s browned, drain excess grease if needed. Then season the browned beef with the adobo seasoning and tomato sauce, mix together well then let simmer about 5 minutes. Then add the onions, mix to combine and set aside to let it cool a little.

2. 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). These fry one side at a time so you only need it deep enough to cover one side of the empanada at a time. Over medium heat bring the oil to 350 F.

3. While waiting for the oil to heat, begin to assemble your empanadas. Take one disco and lay it flat on a cutting board or counter. 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. This will ensure that no filling gets out while frying. Repeat with the remaining discos and filling.

4. Once the oil is hot you can begin to fry the empanadas. I fry no more than three at a time because you don’t want your oil to cool down too much. When they are frying you are looking for a golden brown color and tiny, crispy bubbles on the dough. This means your oil is hot enough and they are ready to flip to the second side. 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.