1. In a large frying pan on medium heat, brown ground beef, adding in seasoned salt, onion, garlic, and pepper. When meat is browned, drain and put into a bowl. 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). 2. Lay discos out on a flat surface and fill the centers with about 1 1/2 tbsp of meat mixture. 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). Poke the empanada with a fork in the center so that it does not over-inflate when frying. 3. Place the empanadas in a deep fryer for about 6-7 minutes or until medium-brown on both sides, then drain on paper towels. ---------------------------------------------------------------------------
Nutrition
Ingredients
