Fried Beef Empanadas with Olives and Sofrito
Description
Whether served as a main course or an appetizer, these fried beef empanadas with olives and sofrito are full of savory flavor that everyone will enjoy.
Ingredients
•
1 pound lean ground beef
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2 medium onions, finely chopped
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1 cup diced bell pepper
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4 cloves garlic, minced
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1 cup seeded, finely chopped tomatoes
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1/4 cup sofrito (such as Goya®)
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2 tablespoons chopped raisins
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1 cup chicken stock
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1/2 cup tomato sauce
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1/2 cup chopped fresh cilantro
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1/4 cup chopped Spanish olives
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2 (1 5/12 ounce) packages sazon seasoning (such as Goya®)
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1 teaspoon dried oregano
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1/2 teaspoon ground cumin
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salt and ground black pepper to taste
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1 large egg, beaten
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1 tablespoon water
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2 (14 ounce) packages frozen empanada shells (such as Goya® discos), thawed
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1 cup oil for frying, or as needed
Directions
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.