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Recipe: Chef Kevin's Empanadas

Today, we're going to make empanadas! There are all different types of empanadas all over the world and I like 'em all.



  • 1 Tbsp. Extra Virgin Olive Oil
  • ½ pound ground beef
  • ½ onion, finely chopped
  • ¼ cup tomato sauce
  • 6 Spanish olives stuffed with minced pimentos, thinly sliced
  • 2 Tbsp. Sofrito
  • 1 packet Sazon
  • 1 Tbsp. Garlic, minced
  • 1 tsp. Oregano
  • Ground Black Pepper, to taste
  • 1 (14 ounce) package Empanada Discos (discs, yellow or white), thawed
  • Vegetable oil, for frying

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. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.

On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 Tbsp. 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.

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 on deep-fry thermometer. Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain. 

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Chef Kevin does recipes every Tuesday on the Eyewitness Morning News. 

To get all of Chef Kevin's recipes, you can search 'Belton' on the WWL website.