These turnovers are part of the everyday tortilla, meat-filled snack that are found in most latin cultures. I was out of dough at my subdivision's last party, I used Asian wonton wrappers as a substitute. Wapaaa!!!
I call them Asapanadas:
2 tbsp. olive oil
1 medium onion, diced finely
1 clove garlic, peeled and minced
2 tbsp. sofrito
1 pack sazon
1 1/2 lbs ground beef
1 15 oz can diced tomatoes
1 chili pepper diced, add to taste
1/2 cup cilantro chopped
1 tsp cinnamon
salt and pepper to taste
2 dozen 2x2 wonton wappers
1 egg beaten
oil for frying
1. Heat the oil in a large skillet over medium heat.
Add onions and cook until soft, about 5 minutes. Stir in garlic, sofrito, tomato sauce and sazon and cook two minutes. Add beef and saute stirring frequently, until cook and lightly brown. Add diced tomato, chili pepper, cilantro and cinnamon. Cook three minutes, take off the heat and cool.
2. On a flat, lightly floured surface, lay out wrappers in a 6x4 pattern one inch apart. Spoon 1 tbsp. meat mixture in middle of each wrap. brush outer 1/4 inch edge with egg wash. Fold to align edges and press to seal. Place on baking sheet. Don't stack or marry. Can be refrigerated or frozen at this point until ready to use.
3. Heat deep fryer to 375 degrees. Fry wonton eight at a time until lightly brown. Place on paper towel to remove any excess oil. Can also be baked in a 350 degree oven for 20 minutes.
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