1 pounds ground beef
1 pinch ground cinnamon
1 large russet potatoes
3 tablespoons olive oil
1 large onions, chopped
salt and pepper
1 generous tablespoon tomato paste
3 garlic cloves minced
Zest of 1/2 orange (about 1 teaspoon)
1/4 cup raisins
6 Spanish Olives Stuffed with Minced Pimientos, thinly sliced
1/2 teaspoon oregano
1/4 cup freshly grated Parmesan
2 tablespoons unsalted butter
2 boxes Pillsbury pie dough, or Goya, or any empanadilla disks
Pour 1 tablespoon olive oil into a preheated 8-inch pan over medium-high heat. Allow the oil to heat up, and then add the ground beef with some salt and pepper. Cook for about 10 minutes stirring occasionally.
While the beef cooks, boil potatoes with some salt until done.
When the beef is dark brown remove it from the pan, drain fat and set aside. In the same pan over medium high add olive oil, onions with some salt, and cook until onion start to turn brown. Add garlic, tomato paste, oregano and cook for 3 minutes. Stir olives, raising, and orange zest and stir. Return beef into a pan adding a splash of water, if needed and cook until warm. Remove from the heat and set aside.
When the potatoes are done cooking, drain, peel cut into tint pieces and place in bowl. Stir in the Parmesan and melted butter.
On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. meat mixture into middle, and 1 tbsp. potatoes. Fold in half to form a half moon; moisten edges with water and pinch with a fork to seal closed, or fold and pinch.
Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking. Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.