Ground Beef Empanadas

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

Heat olive oil in a pan over medium-high heat. Saute onion, garlic, and sofrito in the hot oil for about 2 minutes. Add ground beef, sazon, Italian seasoning, black pepper, and cumin; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add olives and sprinkle with adobo to taste. Remove from heat.

Place empanada discs on a flat surface that has been lightly dusted with flour. Roll the sides of the discs out slightly. Place 1 1/2 tablespoons of the meat filling into the center of each disc. Wet the edges of the discs with water and fold each into a half-moon shape. Pinch the sides of the empanadas closed using a fork.

Deep-fry empanadas in the hot oil until golden brown, working in batches if needed, about 4 minutes on each side. Drain on paper towels.