Empanadas (Beef Turnovers)

Ingredients

• 20 servings goya corn oil for frying
• 1 tablespoon goya extra virgin olive oil 
• 1 teaspoon goya garlic minced
• 0.5 pound ground beef 
• 20 servings goya ground pepper black to taste
• 0.5 teaspoon goya oregano dried
• 6  goya olives stuffed spanish with minced pimientos, thinly sliced
• 1 packet sazon goya with coriander and annatto
• 0.3 cup goya tomato sauce 
• 0.5 medium onion yellow finely chopped

Equipment

• frying pan
• paper towels
• sauce pan
• wooden spoon
• kitchen thermometer
• rolling pin

Directions

1. Heat oil in a large skillet over medium heat.
2. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes.
3. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
4. On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
5. Fill a deep saucepan with oil to a depth of 2 1/2-inches.
6. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes.
7. Transfer to paper towels to drain.