Empanadas

This appetizer is a bit labor intensive and time consuming but it's worth the effort.

First, chop up some onions, garlic and olives:




Then start thawing your empanada skins:


After that, saute the onions and garlic in some olive oil:


Then season some ground beef with these spices and add to the onion and garlic saute:



Brown the ground beef well and break up any large pieces:


Add some sofrito and lastly, the chopped olives:



Roll out each empanada skin slightly...don't overdo it or they'll tear:


Fill the center of the skin with a good amount of the cooked meat mixture:


Seal the edges with a little water and then press around the empanada with a fork:


Repeat 9 times:


Now the unhealthy part...fry the empanadas in vegetable oil:

If you don't roll the skins, the empanadas will have a smoother, more uniform look.
If you do, they will have a bubbly appearance and come out a little crunchier.
By the way, the skins will brown pretty quickly. Drain the empanadas on paper towels.

Eat the empanadas!

Make sure you give one to Ms. Montalvo.