Beef & Cheese Empanadas (Print Version)
# Ingredients:
→ Filling
01 -
1 lb ground beef
02 -
1/2 cup onion, sliced
03 -
2 tablespoons jalapeños, chopped
04 -
2 tablespoons sofrito
05 -
1 packet Sazon seasoning
06 -
1 teaspoon Adobo seasoning
07 -
1 cup Colby & Monterey Jack cheese, shredded
→ Dough & Frying
08 -
1 pack Goya 10 flour discos
09 -
Vegetable oil for frying
# Instructions:
01 -
In a heated skillet, brown the ground beef over medium heat. Add the sliced onions and chopped jalapeños, cooking until the beef is fully cooked.
02 -
Stir in the sofrito, Sazon, and Adobo seasoning. Cook for an additional 2 minutes, then remove from heat and set aside.
03 -
On a lightly floured surface, roll out each empanada disk slightly to expand it.
04 -
Spoon about 2 tablespoons of the beef filling onto one half of the dough. Sprinkle shredded cheese over the filling.
05 -
Fold the dough over the filling to form a half-moon shape. Press the edges together firmly with a fork. Flip and press the other side as well to ensure a tight seal.
06 -
Heat vegetable oil in a deep frying pan to 350°F. Fry the empanadas in batches until golden brown on both sides, about 3-4 minutes per side.
07 -
Remove empanadas from the oil and place on a paper towel-lined plate to drain excess oil. Serve warm.
# Notes:
01 -
Try using different cheeses like mozzarella or cheddar for a unique twist.
02 -
For a healthier option, bake the empanadas at 375°F for 20 minutes instead of frying.
03 -
Serve with salsa, sour cream, or guacamole for extra flavor.