Empanadas...mmm...

• 1 lb lean ground beef
• 1 -2 tablespoon Lawry's Seasoned Salt
• 12 small onion, chopped fine
• 12 teaspoon minced fresh garlic
• sofrito sauce
• 1 dash black pepper
• 15 discos (turnover pastry dough , in the frozen pastry dough or ethnic frozen foods aisle)
• water (to seal edges of pastry)
• oil (for frying)

1. In a large frying pan on medium heat, brown ground beef, adding in seasoned salt, onion, garlic, and pepper.
2. When meat is browned, drain and put into a bowl.
3. To this, add chopped olives and sofrito until the mixture is somewhat wet, but not runny (it should be about the consistency of taco meat).
4. Lay discos out on a flat surface and fill the centers with about 1 1/2 tbsp of meat mixture.
5. Use a little bit of water on your finger to go around the edges of the pastry, then fold the dough over and press the edges down with a fork (the water helps the edges to stick and stay sealed).
6. Poke the empanada with a fork in the center so that it does not over-inflate when frying.
7. Place the empanadas in a deep fryer for about 6-7 minutes or until medium-brown on both sides, then drain on paper towels.

lean ground beef, salt, onion, fresh garlic, sofrito sauce, black pepper, pastry, water, oil

Taken from www.food.com/recipe/empanadas-mmm-180567 (may not work)