Venezuelan turnovers

1. Season the meat with adobo. Heat oil in a skillet over medium-high heat and cook the meat until no longer pink. Stir in the onion, peppers, garlic, capers, tomato sauce and Sazón. Cook, stirring often, until most of the liquid has cooked away, about 20 minutes, then leave to cool.
2. The dough should be moist and hold together without clinging to your fingers. Take about ½ cup and roll it into a ball between your palms. On a sheet of non-stick parchment, press the ball into a 5-inch circle about ⅛ inch thick. Spoon a generous tablespoon of filling onto one half, then use the parchment to fold the dough over into a semi-circle. Press the lip of an inverted bowl over the patty to seal and trim the edge. Repeat with the rest.
3. In a large skillet over medium-high heat, bring ½ inch of oil up to hot but not smoking. Fry the empanadas in batches, turning once or twice until lightly browned, then drain on paper towel. Keep the skillet from crowding and the oil from running too hot.

Tips from the ZestyPlate Kitchen

• Cook the filling down until most of the liquid has gone, so the empanadas seal without leaking.
• Fold and shape over a sheet of parchment to keep the dough neat and intact.
• Press the edges firmly, using the rim of a bowl to trim and seal in one go.
• Hold the oil at a steady heat so they crisp up instead of soaking it in.