Empanadas - Beef Turnovers

Empanadas - Beef Turnovers 1 tablespoon Extra Virgin Olive Oil 1/2 pound ground beef 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1/4 cup Tomato Sauce 6 GOYA® Spanish Olives Stuffed with Minced Pimientos, thinly sliced 2 tablespoons GOYA® Sofrito 1 packet Sazón GOYA® with Coriander and Annatto 1 teaspoon Minced Garlic or 2 cloves garlic, finely chopped 1/2 teaspoon Dried Oregano Ground Black Pepper, to taste 1 package (14 oz.) GOYA® Discos (Yellow or White), thawed Corn Oil, for frying Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes. On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-in. larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork. Fill a deep saucepan with oil to a depth of 2-1/2-in. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain. Yield: 20 Empanadas.