Puff empanadas for appetizer or main course

Heat olive oil in a large skillet over medium heat. Add ground bee and cook, stir until browned and crumbly (about 10 minutes).

Add finely chopped yellow onion and cook until soft (about 5 minutes).

Stir in tomato sauce, olives, sofrito, sazón Goya with coriander and annatto, minced garlic, dried oregano, and ground black pepper. Reduce the heat to medium-low and simmer until mixture thickens, about 15 minutes.

Roll empanada disks on a lightly floured surface until 1/2 inch larger in diameter.

Spoon about 1 tablespoon meat mixture into the middle of each disk. Moisten the disk edges with water, fold in half over filling to form a half-moon, and pinch to seal (or seal with a fork).

Heat 2 1/2 inches corn oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Working in batches, fry empanadas until crisp and golden brown, flipping once, 4 to 6 minutes. Transfer to paper towels to drain.