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Fried Beef Empanadas with Olives and Sofrito

5

0 min

Fried Beef Empanadas with Olives and Sofrito

Fried Beef Empanadas with Olives and Sofrito Photo 1

Time

0 min

Serving

10 persons

Calories

374

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
Quick, easy, and yummy beef empanada recipe. Perfect as a meal served with my rice and beans recipe or as appetizers at a party.

Ingredients

  • lean ground beef: 1 pound
  • medium onions: 2 piece (chopped)
  • bell pepper: 1 cup (diced)
  • garlic: 4 clove (minced)
  • seeded, finely chopped tomatoes: 1 cup
  • sofrito (such as Goya®): 0.25 cup
  • raisins: 2 Tbsp (chopped)
  • chicken stock: 1 cup
  • tomato sauce: 0.5 cup
  • fresh cilantro: 0.5 cup (chopped)
  • Spanish olives: 0.25 cup (chopped)
  • sazon seasoning (such as Goya®): 2 packages (1.41 ounce packages)
  • oregano: 1 tsp (dried)
  • ground cumin: 0.5 tsp
  • salt and ground black pepper: (to taste)
  • egg: 1 piece (beaten)
  • water: 1 Tbsp
  • frozen empanada shells (such as Goya® discos): 2 packages (14 ounce packages, thawed)
  • oil for frying: 1 cup (or as needed)

Metric Conversion

Stages of cooking

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  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.
    Fried Beef Empanadas with Olives and Sofrito Photo 2
  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.
    Fried Beef Empanadas with Olives and Sofrito Photo 3
  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.
    Fried Beef Empanadas with Olives and Sofrito Photo 4
  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.
    Fried Beef Empanadas with Olives and Sofrito Photo 5
  5. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
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  6. Fry empanadas in the hot oil, working in batches if needed, until golden brown, 4 to 6 minutes, turning halfway through.
    Fried Beef Empanadas with Olives and Sofrito Photo 7

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