My Picadillo Empanadas

• 2 tablespoons extra-virgin olive oil
• 1 pound ground beef
• 1/2 cup sofrito
• 1 small yellow onion diced
• 1 garlic cloves minced
• 1/4 cup Manzanilla olives roughly chopped
• 2 hard-boiled egg diced
• 3 yukon gold potatoes medium, diced and boiled until just cooked, firm to touch
• 10 empanada wrappers Discos- Goya

1. In a large high sided skillet over medium high heat, add olive oil and saute onions until tender, add garlic and saute another minute and add sofrito. Cook until all liquid is absorbed about 3-5 minutes.
2. Add beef and cook until lightly browned.
3. Add potato cubes, chopped egg,and olives.
4. Heat through till warmed.
5. Remove to warmed serving bowl.
6. Serve over rice, or use as filling for empanadas.
7. Makes 4 Servings
8. If using for filling in empanadas, put 2 tablespoons picadillo on one half of empanada disc.
9. Have a small bowl of water on the side to seal the empanadas.
10. Dip your finger into the bowl of water and run the water around one half of the empanada dough to facilitate the seal.
11. Fold in half and pressing with the tines of a fork, press the edges to seal closed.
12. Place into deep fryer or a pot filled with oil (1/2 full, oil rises when the ingredients are added), and fry, approximately 3 minutes per side.

extravirgin olive oil, ground beef, sofrito, onion, garlic, manzanilla olives, egg, gold potatoes, empanada

Taken from www.yummly.com/recipe/My-Picadillo-Empanadas-1664955 (may not work)