Instruction

• Season meat with Adobo
• In skillet, heat oil on medium high
• Cook meat until pink is gone
• Stir in onion, pepper, garlic, alcaparras, tomato sauce and Sazón
• Cook, stirring often until most of the liquid has evaporated (about 20 minutes)
• Cool
• Prepared dough should be moist and should hold together, but it should not stick to your fingers
• Start with about ½ cup of dough and roll into a ball between palms of your hands
• Working on a sheet of non-stick parchment paper, form the ball into a 5-inch circle about ⅛ inch thick
• Place a generous tbsp
• of filling on one half of circle and using parchment paper close dough over to form a semi-circle
• To seal and trim edges of the empanada, press lip of inverted bowl over semi-circle shaped patty
• Repeat for all the Empanadas
• In large skillet on medium high, heat ½ inch of oil until hot but not smoking
• Cook empanadas in batches, turning once or twice until lightly browned
• Drain on paper towel
• Do not over crowd skillet or let oil get too hot