1 packet sazon (or 1 teaspoon if using loose seasoning)
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 package empanada dough (found in the freezer section at Walmart or other grocery stores)
Vegetable oil for frying
Instructions:
Cook the Beef:
Heat a tablespoon of oil in a large pot over medium heat.
Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. This should take about 7-10 minutes.
Once the beef is fully cooked, drain off any excess fat and set the beef aside.
Prepare the Potatoes:
In a medium-sized pot, bring water to a boil.
Add the diced potatoes to the boiling water and cook until they are slightly softened but still firm, about 8-10 minutes. You want them to hold their shape in the empanadas.
Drain the potatoes and let them cool slightly.
Combine Ingredients:
In a large mixing bowl, combine the drained potatoes, ground beef mixture, and sofrito.
Add the garlic powder, onion powder, sazon, cumin, and black pepper. Mix well to ensure the spices are evenly distributed.
Allow the mixture to cool completely before filling the empanada dough.
Assemble the Empanadas:
Lay out the empanada dough disks on a flat surface.
Place a spoonful of the beef and potato mixture in the center of each dough disk.
Fold the dough over to create a half-moon shape, enclosing the filling inside.
Press the edges of the dough together with a fork to seal.
Fry the Empanadas:
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
Once the oil is hot (about 350°F or 175°C), carefully add a few empanadas at a time to the skillet. Do not overcrowd the pan.
Fry the empanadas until they are golden brown and crispy, about 2-3 minutes per side.
Remove the empanadas from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve:
Let the empanadas cool slightly before serving.
Enjoy them warm, on their own, or with your favorite dipping sauce.
Tips:
If you want to make the empanadas ahead of time, you can freeze them before frying. Just lay them out on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. When ready to cook, fry them directly from frozen, adding a couple of extra minutes to the cooking time.
Experiment with additional fillings such as cheese, peppers, or olives for a different flavor profile.
