Venezuelan turnovers

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1SeasonSeason meat with Adobo. In skillet, get oil hot on medium high. Cook meat until pink is gone. Fold in onion, pepper, garlic, alcaparras, tomato sauce and Sazón.
2. 2Cook, giving it a stir often until most of the liquid has evaporated (about 20 minutes). Cool.
3. 3Prepared 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.
4. 4Working on a sheet of non-stick parchment paper, form the ball into a 5-inch circle about ⅛ inch thick.
5. 5Place the a generous tbsp. of filling on one half of circle and using parchment paper close dough over to form a semi-circle.
6. 6To seal and trim edges of the empanada, press lip of inverted bowl over semi-circle shaped patty. Repeat for all the Empanadas.
7. 7In 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.
8. 8Do not over crowd skillet or let oil get too hot.