FRIED BEEF EMPANADAS WITH OLIVES AND SOFRITO
Quick, easy, and yummy beef empanada recipe. Perfect as a meal served with my rice and beans recipe or as appetizers at a party.
Provided by JillianC
Categories Appetizers and Snacks Pastries Empanadas
Time 1h55m
Yield 10
Number Of Ingredients 19
Steps:
- 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.
- 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.
- 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.
- 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.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry empanadas in the hot oil, working in batches if needed, until golden brown, 4 to 6 minutes, turning halfway through.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 46.8 g, Cholesterol 50.3 mg, Fat 14.4 g, Fiber 3.4 g, Protein 16.9 g, SaturatedFat 3.7 g, Sodium 1850.5 mg, Sugar 3.6 g
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