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Fried Beef Empanadas with Olives and Sofrito

Fried Beef Empanadas with Olives and Sofrito

Cost $15, save $10

Source: Recommended by CookPal

  • 70 Min
  • 10 Servings
  • $15

INGREDIENTS

  • Beef Filling

    • 1 pound lean ground beef
    • 🧅 2 medium onions, finely chopped
    • 1 cup diced bell pepper
    • 🧄 4 cloves garlic, minced
    • 🍅 1 cup seeded, finely chopped tomatoes
    • 1/4 cup sofrito (such as Goya®)
    • 2 tablespoons chopped raisins
    • 1 cup chicken stock
    • 1/2 cup tomato sauce
    • 1/2 cup chopped fresh cilantro
    • 1/4 cup chopped Spanish olives
    • 2 (1.41 ounce) packages sazon seasoning (such as Goya®)
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground cumin
    • Salt and ground black pepper to taste

  • Empanada Dough

    • 🥚 1 large egg, beaten
    • 💧 1 tablespoon water
    • 2 (14 ounce) packages frozen empanada shells (such as Goya® discos), thawed

  • For Frying

    • 1 cup oil for frying, or as needed

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

374

Calories

  • 17
    Protein
  • 47
    Carbs
  • 14
    Fats

💡 Serve empanadas with a side of salsa or guacamole for a flavorful dip.Make the filling a day ahead and store in the refrigerator to save time.Freeze unfried empanadas for up to 3 months. Just thaw before frying.