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Empanadas. May 6, 2015

Filed under: Appetizer,Dinner — Jessica @ 8:00 am
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I was hoping to share my grocery haul video today but I am having some trouble getting the video to upload. I am hoping to get it up when I have hours to sit and let it upload etc- hopefully Friday since it is a half day of school. In the meantime, I have one of our favorite recipes to share with you. This is not my recipe, it came with Tiffany and I have not changed a single thing about it. These are definitely not healthy, but they are great for an occasional treat or a party. The shell crisps up into flaky perfection while the seasoned meat, melty cheese and salty olives wait inside. Worth every calorie. DSC02334Empanadas Makes 10 Ingredients DSC02321Canola oil- enough to fill a large deep pan about 1 inch deep (the oil should be about 1in to 1.5in deep in the pan)

1 lb ground beef

1 packet sazon

12 oz jar of sofrito

3/4 cup green olives- diced

1 (10 ct) package Goya Empanada shells

4-6 oz Extra sharp Cheddar Cheese – shredded DSC023251. Pour canola oil into fryer pan and heat over medium heat. 2. Cook ground beef in skillet until browned. Add Sazon, Sofrito and diced olives and stir until combined. 3. Lay out one shell. (Keep wax paper underneath). Generously scoop meat mixture onto one half of shell. Top with cheese. DSC023294. Fold shell in half and crimp edges with a fork to seal. I always flip it over and do the other side too. DSC023265. Repeat with remaining shells. Be sure to keep wax paper between the shells while they are waiting to be fried so they do not stick together. 6. Once oil is hot enough, Place empanadas in, being sure not to crowd them. The oil needs to move freely around each one. Cook until the shell begins to “bubble up” and then flip to cook the other side. This takes 2-3 minutes per side. Repeat until all empanadas are cooked. DSC02331 7. Let cool!!! The filling will be very hot if you do not give it time to cool. 8. Enjoy! DSC02338

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