Beef Turnovers (Empanadas)

Empanadas, or Latin turnovers, are as much fun to make as they are to eat. Flaky pastry is packed with either meat, cheese or even fruit paste. Enjoy as an appetizer, as a main dish or even as a dessert. For perfect Empanadas every time, use Goya Discos - pre-made pastry rounds, fresh from your grocer's freezer.

1/2 lb. ground beef

1 tbsp. Goya Olive Oil

2 tbsp. Goya Sofrito

1 packet Goya Sazón with Coriander and Annatto

1/4 cup Goya Tomato Sauce

1 tsp. Goya Minced Garlic or 2 cloves garlic, minced

1/2 onion, diced

1/8 tsp. black pepper

1/2 tsp. oregano

6 large Goya Stuffed Olives, diced

1 package Goya Discos (frozen turnover dough) Yellow or White

Goya Corn Oil for frying

1.	In a skillet, heat oil on medium. Stir in beef and cook until browned. Stir in remaining ingredients, except discos and frying oil. Lower heat and simmer for 15 minutes or until mixture thickens.
2.	Roll discos out to about 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold over; moisten edges and seal with a fork.
3.	Heat 2-1/2 inches of oil in a deep saucepan on medium. Cook empanadas in batches, turning to brown on both sides. Drain on paper towels.

Makes at least 20 empanadas