Puerto Rican Beef and Cheese Empanadas

Beef and Cheese Empanadas
Makes 10 empanadas
Prep 45 mins ∙ Cook 5 mins

Ingredients:
Oil for frying

Shells:
10 thawed empanada discs seasoned with annatto

Filling:
½ lb ground beef
1Tbsp Adobo or Sazón (with Coriander and Annatto) seasoning
5-10 cheese slices (singles)

Directions:
Thaw the empanada discs.

Brown the ground beef in a skillet on medium heat with a small amount of oil. Break up the meat until it’s crumbly. Season to taste.

Layout a shell on a lightly floured work surface. On one side of the disc add a half slice of cheese. Add 1-2 spoonfuls of ground beef. Fold the shell in half. Press the edges of the circle together with a fork. Make sure you flip the empanada over and press the edges from the other side too.

Prepare a pot for frying filling it with about ½ inch of oil medium heat. The oil is hot enough for frying if you see a steady stream of bubbles when you put a chopstick or wooden spoon in the oil.

Fry the empanadas in batches cooking and flipping them until the edges are crispy. Place on a plate covered with paper towels to drain.

See how it's done!
https://youtu.be/zsSX5n8nYkI