Empanadas (Beef Turnovers)

Collect all the necessary items.

Warm some olive oil in a large pan over a medium flame. Brown the ground beef for about 10 minutes until crumbled; then, stir in the onions and cook for another 5 minutes until tender.

Mix in the tomato sauce, olives, sofrito, sazón, garlic, oregano, and pepper. Turn the heat down to medium-low and let the mixture simmer for approximately 15 minutes until it reaches a thick consistency.

Roll out the empanada wrappers on a floured surface until they are half an inch wider. Place about one tablespoon of filling in the center of each, moisten the borders with water, fold over into a crescent shape, and crimp the edges closed with your fingers or a fork.

Preheat 2.5 inches of corn oil to 350 degrees F (175 degrees C) in a deep saucepan or fryer. Fry the pastries in several rounds for 4 to 6 minutes, turning once until they are golden and crispy.

Remove from the oil and let them rest on paper towels to drain excess fat. Bon appétit!