6 Serves
60 Mins
In a skillet, heat the high heat cooking oil over medium-high heat. Add the ground meat filling and season with adobo seasoning, cooking until the meat is browned and no longer pink.
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MoroccanVitamin E
10 mg / 15 mgVitamin K
172 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
54 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
201 mg / 1,250 mgPotassium
463 mg / 4,700 mgSodium
656 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
20 g / 20 gCholesterol
63 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Stir in the chopped onion, green bell pepper, minced garlic, alcaparras, tomato sauce, and sazón seasoning. Continue to cook, stirring frequently, until the liquid has mostly evaporated, then remove from heat to cool.
Take a portion of the empanada dough and roll it into a ball between your palms. On a sheet of parchment paper, flatten the ball into a 5-inch circle.
Place a tablespoon of the cooled filling onto one half of the dough circle. Fold the dough over using the parchment paper to create a semi-circle, then press the rim of an inverted bowl over the edges to seal and trim.
Heat a half-inch of vegetable oil in a large skillet over medium-high heat. Fry the empanadas in batches until golden brown, then drain on paper towels.
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