Venezuelan turnovers

Prepare

1. 🥄Season meat with Adobo.
2. 🔥In skillet, heat oil on medium high.

Cook

1. 🔥Cook meat until pink is gone.

Steps

1. 🧂Stir in onion, pepper, garlic, alcaparras, tomato sauce and Sazón.

Cook

1. 🍳Cook, stirring often until most of the liquid has evaporated (about 20 minutes).

Steps

1. 🫇Cool.

Prepare

1. 🍽️Prepared dough should be moist and should hold together, but it should not stick to your fingers.

Steps

1. 🌿Start with about ½ cup of dough and roll into a ball between palms of your hands.
2. ✨Working on a sheet of non-stick parchment paper, form the ball into a 5-inch circle about ⅛ inch thick.
3. 🥄Place a generous tbsp.
4. 🔥of filling on one half of circle and using parchment paper close dough over to form a semi-circle.
5. 🧂To seal and trim edges of the empanada, press lip of inverted bowl over semi-circle shaped patty.
6. 🍳Repeat for all the Empanadas.
7. 🫇In large skillet on medium high, heat ½ inch of oil until hot but not smoking.

Cook

1. ✨Cook empanadas in batches, turning once or twice until lightly browned.

Steps

1. 🥄Drain on paper towel.
2. 🔥Do not over crowd skillet or let oil get too hot.