NEW ORLEANS —
- 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.
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.