Empanadillas de Carne (Beef Turnovers)

Ingredients

• 1 lb ground beef 🥩
• 1 small onion, finely chopped 🧅
• 0.5 bell pepper, finely chopped 🫑
• 2 cloves garlic, minced 🧄
• 2 tbsp sofrito 🌿
• 0.25 cup tomato sauce 🍅
• 1 tsp adobo seasoning 🧂
• 0.5 tsp ground cumin
• Salt & pepper to taste
• 10 empanadilla discs (store-bought or homemade) 🥟
• 2 cups vegetable oil for frying 🛢️

Instructions

1. 1Cook the filling: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
2. 2Add onion, bell pepper, and garlic. Cook until soft (about 5 minutes).
3. 3Stir in sofrito, tomato sauce, adobo, cumin, salt, and pepper. Simmer for 10 minutes until thick. Let cool slightly. 🍳
4. 4Assemble: Place about 1.5 tbsp of beef mixture in the center of each empanadilla disc. Fold in half and press edges with a fork to seal. 🥟🔒
5. 5Fry: Heat oil in a pan to 350°F (175°C). Fry empanadillas in batches, 2–3 minutes per side, until golden brown. Transfer to paper towels.
6. 6Let cool for a minute or two, then serve warm and crispy! 🤤🔥