Venezuelan turnovers

Ingredients

• 450g Ground Beef
• Pinch Pepper
• Pinch Ground Cumin
• 1 tablespoon Vegetable Oil
• 1 cup Onion
• 1/2 cup Green Pepper
• 1/2 cup Red Pepper
• 1 tsp Garlic Powder
• 1/4 cup Capers
• 1 Can Tomato Sauce
• 1 Can Sazon
• 2 Yellow Masarepa
• For frying Vegetable Oil

Steps

1. Season meat with Adobo. In skillet, heat oil on medium high. Cook meat until pink is gone. Stir in onion, pepper, garlic, alcaparras, tomato sauce and Sazón. Cook, stirring often until most of the liquid has evaporated (about 20 minutes). Cool.
2. Prepared dough should be moist and should hold together, but it should not stick to your fingers. Start with about ½ cup of dough and roll into a ball between palms of your hands. Working on a sheet of non-stick parchment paper, form the ball into a 5-inch circle about ⅛ inch thick. Place a generous tbsp. of filling on one half of circle and using parchment paper close dough over to form a semi-ci
3. In large skillet on medium high, heat ½ inch of oil until hot but not smoking. Cook empanadas in batches, turning once or twice until lightly browned. Drain on paper towel. Do not over crowd skillet or let oil get too hot.