Fried Beef Empanadas with Olives and Sofrito Recipe

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly 5 to 7 minutes. Drain and discard grease; remove beef to a plate and set aside.

Cook onions bell pepper and garlic in the same pan over medium heat until peppers are soft and onions are translucent making sure not to brown or burn garlic about 5 minutes. Add beef back into the pan and stir to combine. Add tomatoes sofrito and raisins; cook until softened about 5 minutes.

Stir in chicken stock tomato sauce cilantro olives sazon oregano cumin salt and pepper. Bring to a boil. Reduce heat to medium-low and cook until thickened 15 to 20 minutes. Remove from heat and let mixture cool slightly 15 to 20 minutes.

Combine beaten egg and water in a small bowl. Spoon filling mixture evenly into the middles of the thawed empanada discs. Brush edges with egg and water mixture fold in half and seal the edges with a fork.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Fry empanadas in the hot oil working in batches if needed until golden brown 4 to 6 minutes turning halfway through.