Beef Turnovers (Empanadas)

You can use the discos or make your own turnover pastry. I've done both, and they're equally as good.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 pound ground beef
• 1/2 medium yellow onion, finely chopped
• 1/4 cup tomato sauce
• 6 stuffed green olives, finely chopped
• 2 tablespoons sofrito
• 1 packet sazon with coriander and annato
• 1 teaspoon minced garlic
• 1/2 teaspoon dried oregano
• Ground black pepper, to taste
• 1 (14 ounce) package Goya discos (yellow or white), thawed*
• Vegetable oil, for frying

Instructions

1. Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes.
2. Add onions and cook until soft, about 5 minutes more.
3. Stir in tomato sauce, olives, sofrito, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
4. On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tablespoon meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
5. Fill a deep saucepan with oil to a depth of 2 1/2 inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer).
6. Cook turnovers in batches until crisp and golden brown, flipping once, 4 - 6 minutes.
7. Transfer to paper towels to drain.

Notes

* Flattened dough for turnover pastries all rolled out and ready to fill - in the Mexican refrigerated section. Make sure you buy the larger ones.

As far as sazon, you can really use whichever flavor you like. Goya now makes a salt-free version of their seasoning. Or, if you don't want to use sazon for any reason, just use a good seasoning salt, to taste.