Fried Beef Empanadas with Olives and Sofrito

1. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; remove beef to a plate and set aside.

2. Cook onions, bell pepper, and garlic in the same pan over medium heat until peppers are soft and onions are translucent, making sure not to brown or burn garlic, about 5 minutes. Add beef back into the pan and stir to combine. Add tomatoes, sofrito, and raisins; cook until softened, about 5 minutes.

3. Stir in chicken stock, tomato sauce, cilantro, olives, sazon, oregano, cumin, salt, and pepper. Bring to a boil. Reduce heat to medium-low and cook until thickened, 15 to 20 minutes. Remove from heat and let mixture cool slightly, 15 to 20 minutes.

4. Combine beaten egg and water in a small bowl. Spoon filling mixture evenly into the middles of the thawed empanada discs. Brush edges with egg and water mixture, fold in half, and seal the edges with a fork.

5. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

6. Fry empanadas in the hot oil, working in batches if needed, until golden brown, 4 to 6 minutes, turning halfway through.

Cook's Notes:

Place uncooked empanadas in waxed paper and tin foil and in a freezer bag for later use. As you prepare each empanada (if not immediately cooking) after sealing, place on waxed paper and separate with waxed paper or disco plastic to prevent sticking. Cover immediately to prevent from drying out.

Goya(R) discos and Goya(R) sofrito are sold in frozen section. Let both defrost. Sofrito is hard to spoon if you do not defrost a little.

You can use a food processor to chop onions and peppers, but chop other ingredients by hand.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.