Empanadas Dominicanas

Step by stepInstructions

1. Make the picadillo: brown the ground beef in a skillet over medium-high heat, then add the sofrito and cook 5 minutes. Stir in the tomato paste, sazón, oregano and the raisins and olives, if using, and simmer until the filling is dry, about 10 minutes. Cool completely.
2. Make the dough: whisk the flour, baking powder and salt in a bowl, then stir in the oil and enough warm water to form a soft, pliable dough. Knead briefly and let it rest, covered, for 15 minutes.
3. Divide the dough into twelve balls and roll each into a thin 6-inch (15 cm) round.
4. Place a generous spoonful of filling on one half of each round, leaving a clean border, and fold the other half over to form a half-moon.
5. Press the edges together with your fingers, then crimp with the tines of a fork to seal tightly.
6. Heat the frying oil over medium heat until a scrap of dough sizzles. Fry the empanadas in batches until deep golden and crisp, about 3 to 4 minutes per side.
7. Drain on paper towels and serve hot, with hot sauce or a squeeze of lime.