- 1/2 Teaspoon oil
- 1 1/4 Pound ground beef
- 1/2 medium onion, diced
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 2 garlic cloves, minced
- 1/2 Teaspoon salt
- 1/2 Teaspoon garlic powder
- 1 Teaspoon pepper
- 2 packets seasoning, such as Sazon seasoning
- 2 hard-boiled eggs, chopped
- 1/2 Cup raisins
- 1/4 Cup pitted green olives, chopped
- 2 packs of thawed empanada disks
- Vegetable oil, for frying
In a large sauté pan add 1 tablespoon of oil and ground beef and cook over medium high heat. When meat starts to brown add onions, red pepper, green pepper, and garlic. Cook for 5 minutes. Add salt, garlic powder, pepper, and Sazon. Cook until beef is completely browned all the way through, then add eggs and olives.
Once beef mixture is finished, grab empanada pack and separate each disk and lay flat. Take 2 ½ tablespoons of beef mixture and place it in the center of each empanada dough. Fold one side of the circle and place it directly over the other side, creating a pocket.
Crimp edges of pocket with a fork until empanada is completely sealed. If edges won’t stick together try to seal by rubbing a touch of water over the edge and try to crimp edges again.
In a medium hot (350-degree) deep fryer or deep pan with oil, fry empanadas until golden brown on each side. Take out, drain on paper towels, and serve warm.