Fried Beef Empanadas

1. Heat olive oil in a large frying pan over medium-high heat; add onion and bell pepper. Cook and stir, 3 to 4 minutes. Add beef, garlic, and adobo; continue to cook and stir until meat is browned, crumbly, and no longer pink, 5 to 7 minutes. Drain mixture in a colander to remove most of the liquid and allow to cool for 10 minutes.

2. Transfer cooled mixture to a mixing bowl with raisins, tomato paste, eggs, olives, and vinegar. Mix to combine and season with salt and pepper.

3. Lightly dust a work surface with flour and lay out empanada discs on top. Place a spoonful of stuffing on the bottom half of a disc and moisten the edges with water. Fold disc in half over the stuffing and press with a fork to seal the edges. Dust with flour and transfer to a plate. Repeat to form remaining empanadas, stacking on the plate between layers of waxed paper.

4. Heat vegetable oil (3/4 inch deep) in a large frying pan over medium heat. Place empanadas in the hot oil, working in batches, and fry until browned and crisp, 2 to 4 minutes; flip. Continue frying on opposite side until browned, 3 to 5 minutes more.

Cook's Notes:

You can use ground turkey or chicken instead of beef, and golden raisins instead of regular.

The stuffing can be stored in the refrigerator for a day or so if you want to prepare in advance.

Make sure that the empanada discs are a little bit thawed, but still firm.

You can also use a deep fryer. Just make sure the empanadas are not floating on top of each other.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.