Turkey Turnovers

Ingredients

½ lb. BUTTERBALL® ground turkey

1 tbsp. GOYA ® Extra Virgin Olive Oil

2 tbsp. GOYA ® Sofrito

1 packet GOYA® Sazón with Coriander and Annato

¼ cup GOYA® Tomato Sauce

1 tsp. GOYA® Minced Garlic or 2 cloves of garlic, minced

½ onion, diced

1/8 tsp. black pepper

½ tsp. oregano

6 large GOYA® Stuffed Olives, diced

1 package GOYA® Discos (frozen turnover dough) Yellow or White

GOYA® Corn Oil for frying

Directions

1. In a skillet, heat Olive Oil on medium. Stir in beef and cook until browned. Stir in remaining ingredients, except discos and frying oil. Lower heat and simmer for 15 minutes or until mixture thickens.
2. Roll discos out to about ½ inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold; moisten edges and seal with a fork.
3. Heat 2 ½ inches of oil in a deep saucepan on medium. Cook empanadas in batches, turning to brown on both sides. Drain on paper towels.
Makes at least 20 empanadas

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