Venezuelan turnovers

Instructions

1- Season meat with Adobo.

2- In skillet, heat oil on medium high.

3- Cook meat until pink is gone.

4- Stir in onion, pepper, garlic, alcaparras, tomato sauce and Sazón.

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

6- Cool.

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

8- Start with about ½ cup of dough and roll into a ball between palms of your hands.

9- Working on a sheet of non-stick parchment paper, form the ball into a 5-inch circle about ⅛ inch thick.

10- Place a generous tbsp.

11- of filling on one half of circle and using parchment paper close dough over to form a semi-circle.

12- To seal and trim edges of the empanada, press lip of inverted bowl over semi-circle shaped patty.

13- Repeat for all the Empanadas.

14- In large skillet on medium high, heat ½ inch of oil until hot but not smoking.

15- Cook empanadas in batches, turning once or twice until lightly browned.

16- Drain on paper towel.

17- Do not over crowd skillet or let oil get too hot.