Cuban Style Beef Empanadas by Kayla Nasara

Ingredients

• 1 lb ground beef
• 2 tbsp olive oil
• 0.5 onion, diced
• 0.33 green pepper, diced
• 0.33 red pepper, diced
• 4 cloves garlic, minced
• 0.5 cup tomato sauce
• 0.25 cup dry white cooking wine (vino seco)
• 0.25 cup olives, sliced
• 2 bay leaves
• 1 tbsp complete seasoning
• 1 tbsp garlic powder
• 1 tsp sazon
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp salt
• 12 empanada dough discs
• 2 cup neutral oil for frying

Instructions

1. Heat olive oil in a pan over medium heat, add diced onion, peppers, and garlic with a pinch of salt. Sauté until softened, about 5 minutes.
2. Add ground beef, complete seasoning, garlic powder, sazon, cumin, oregano, and salt. Cook until beef is browned, about 5-7 minutes.
3. Stir in olives, tomato sauce, cooking wine, and bay leaves. Cover and simmer on low heat for 20 minutes, stirring occasionally.
4. Remove from heat, discard bay leaves, and let the picadillo cool completely before assembling.
5. Place a spoonful of filling in the center of each empanada disc, fold over, and crimp the edges with a fork to seal
6. Heat neutral oil in a heavy-bottomed pan to medium-high. Fry empanadas in batches for 2-3 minutes per side until golden brown and crispy.
7. Drain on paper towels and sprinkle lightly with salt before serving