Pastelillos de Carne (Puerto Rican Meat Turnovers) aka Empanadas

INGREDIENTS:
Filling:

3 tablespoons of olive oil

Large Onion diced

4 cloves of garlic, minced

1 pound ground beef

1 tablespoon dry adobo (Goya section of supermarket)

1 envelope of Sazon (Goya section of supermarket)

1 tablespoons of tomato paste

Dough:

Goya discos (Latin freezer section) they come 10 in a package (small)

DIRECTIONS:

1. Brown ground beef.

2. Drizzle beef with one tablespoon of olive oil and season with dry adobo. Keep aside.

3. Heat skillet at medium high, drizzle with 2 tablespoons of olive oil.

4. Sauté onion, garlic and 1 envelope of sazon until onions are translucent

5. Add in meat to the onion/garlic/sazon mix and 1 tablespoon of tomato paste until fully incorporated.

6. Dust a work surface with flour.

7. Take 1 disco and place 1 spoonful of meat filling into the center. (Be careful not to get any food along
the edges or it will not seal.)

8. Using the tip of your fingers, wet the edges of the dough with water and fold over to make half moon.

9. Pinch the dough together using your fingers, then go over it pressing it with the teeth of a fork.

10. Repeat process until all discos are filled with meat.

11. Heat 3 cups of vegetable oil in a large deep skillet.

12. Carefully place turnovers in the oil (3 at a time). They should almost immediately begin to puff and
float.
13. Cook on each side about 3-5 minutes or until golden brown and crispy.

14. Transfer to a plate lined with paper towels and let cool.