Ingredients
1 pound ground beef
1/4 cup sofrito or recaito
3 cloves garlic, minced
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 can (15 oz.) Libby’s Diced White Potatoes, drained
1 can (8 oz.) tomato sauce
1 jar (7 oz.) green olives with pimentos, chopped
1 package (14 oz.) empanada dough discs
vegetable oil for frying
1 pound ground beef
1/4 cup sofrito or recaito
3 cloves garlic, minced
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 can (15 oz.) Libby’s Diced White Potatoes, drained
1 can (8 oz.) tomato sauce
1 jar (7 oz.) green olives with pimentos, chopped
1 package (14 oz.) empanada dough discs
vegetable oil for frying
Instructions
1. In large pan over medium-high heat, combine ground beef, sofrito, garlic, oregano, salt and pepper. Cook until beef is completely browned, about 10 minutes. Reduce heat to medium-low, stir in potatoes, tomato sauce, and olives. Simmer 3 minutes until mixture is warmed through. Remove from heat and allow to cool.
3. On dry, fat surface, place one empanada dough round. Add ¼ cup of the ground beef and potato mixture to center. Dip your fingers into a bowl of water and run water around entire edge. Fold dough in half to cover filling and pinch edges together to seal. Use a fork to crimp edges and secure the dough further. Repeat with remaining dough and filling.
4. In deep skillet or frying pan, add oil until 2” deep. Heat on medium-high until it has reached 350°F. Add empanadas in batches to oil (the amount that makes a single layer, no overlapping). Fry until empanadas are golden brown and crispy (about 5 minutes), flipping once or twice so that they cook evenly. Transfer to a paper towel-lined plate to cool. Repeat with remaining empanadas.
1. In large pan over medium-high heat, combine ground beef, sofrito, garlic, oregano, salt and pepper. Cook until beef is completely browned, about 10 minutes. Reduce heat to medium-low, stir in potatoes, tomato sauce, and olives. Simmer 3 minutes until mixture is warmed through. Remove from heat and allow to cool.
3. On dry, fat surface, place one empanada dough round. Add ¼ cup of the ground beef and potato mixture to center. Dip your fingers into a bowl of water and run water around entire edge. Fold dough in half to cover filling and pinch edges together to seal. Use a fork to crimp edges and secure the dough further. Repeat with remaining dough and filling.
4. In deep skillet or frying pan, add oil until 2” deep. Heat on medium-high until it has reached 350°F. Add empanadas in batches to oil (the amount that makes a single layer, no overlapping). Fry until empanadas are golden brown and crispy (about 5 minutes), flipping once or twice so that they cook evenly. Transfer to a paper towel-lined plate to cool. Repeat with remaining empanadas.
