Venezuelan Turnovers

Steps

1. 1
   Step 1:

   Season the ground beef with Adobo.

2. 2
   Step 2:

   Heat the vegetable oil in a skillet over medium-high heat.

3. 3
   Step 3:

   Cook the beef until no pink remains.

4. 4
   Step 4:

   Stir in the onion, green pepper, red pepper, garlic powder, capers, tomato sauce, and Sazón.

5. 5
   Step 5:

   Cook, stirring often, until most of the liquid has evaporated, about 20 minutes.

   20 min
6. 6
   Step 6:

   Cool the filling.

7. 7
   Step 7:

   Prepare the dough so that it is moist and holds together without sticking to your fingers.

8. 8
   Step 8:

   Portion about 1/2 cup of dough and roll it into a ball between your palms.

9. 9
   Step 9:

   Working on a sheet of nonstick parchment paper, form the ball into a 5-inch circle about 1/8 inch thick.

10. 10
    Step 10:

    Place a generous tablespoon of filling on one half of the circle.

11. 11
    Step 11:

    Using the parchment paper, fold the dough over to form a semicircle.

12. 12
    Step 12:

    Seal and trim the empanada edges by pressing the lip of an inverted bowl over the semicircular patty.

13. 13
    Step 13:

    Repeat with the remaining dough and filling.

14. 14
    Step 14:

    Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until hot but not smoking.

15. 15
    Step 15:

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

16. 16
    Step 16:

    Drain on paper towels.

17. 17
    Step 17:

    Do not overcrowd the skillet or let the oil get too hot.