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Fried Beef Empanadas with Olives and Sofrito
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
115 minutes
Savory beef empanadas with olives and sofrito - a crowd-pleasing dish for any occasion.
Ingredients:
  • 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
  • 0.25 cup sofrito (such as Goya®)
  • 2 tablespoons chopped raisins
  • 1 cup chicken stock
  • 0.5 cup tomato sauce
  • 0.5 cup chopped fresh cilantro
  • 0.25 cup chopped Spanish olives
  • 2 (1.41 ounce) packages sazon seasoning (such as Goya®)
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground cumin
  • 1 large egg, beaten
  • 1 tablespoon water
  • 2 (14 ounce) packages frozen empanada shells (such as Goya® discos), thawed
  • 1 cup oil for frying, or as needed
Instructions:
  • In a large skillet over medium-high heat, brown and crumble the ground beef for 5 to 7 minutes. Remove beef from skillet and set aside after draining excess grease.
  • Sauté onions, bell peppers, and garlic in the pan over medium heat until peppers are soft and onions are translucent without browning the garlic, for about 5 minutes. Reintroduce beef to the pan and stir well. Mix in tomatoes, sofrito, and raisins, cooking until softened for around 5 minutes.
  • Combine chicken stock, tomato sauce, cilantro, olives, sazon, oregano, cumin, salt, and pepper in a pot. Bring to a boil, then simmer on medium-low heat until thickened for 15-20 minutes. Allow the mixture to cool slightly for another 15-20 minutes before proceeding.
  • In a small bowl, mix the beaten egg with water. Evenly spoon the filling mixture onto the centers of the thawed empanada discs. Brush edges with the egg and water mixture, fold in half, and seal by pressing with a fork.
  • Preheat oil in a deep-fryer or large saucepan to 350°F (175°C).
  • Cook the empanadas in hot oil in batches, if necessary, until they turn a beautiful golden brown color, which should take about 4 to 6 minutes, flipping them halfway through cooking.

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