Crispy Cuban Beef Empanadas by Kayla Nasara

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1/4 cup pitted green olives, chopped
• 1 tbsp capers
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 12 empanada dough discs
• 2 cup vegetable oil, for frying

Instructions

1. Heat olive oil in a large skillet over medium heat; sauté onion and bell pepper until soft, about 5 minutes.
2. Add ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 7 minutes.
3. Stir in garlic, cumin, oregano, olives, and capers; simmer for 5 minutes until flavors meld, then cool slightly.
4. Place 2 tablespoons of beef mixture onto the center of each empanada disc.
5. Fold the disc over to create a half-moon shape and crimp the edges tightly with a fork to seal
6. Heat vegetable oil in a deep pan to 350°F (175°C) and fry empanadas in batches for 3-4 minutes per side until golden brown.