Crab Empanadas (Empanadas de Cangrejo)

📝 Ingredients

• 1 lb lump crab meat
• 1/4 cup green bell pepper (diced)
• 1/4 cup white onion (diced)
• 1/4 cup red bell pepper (diced)
• 1/4 cup fresh cilantro (chopped)
• 1 packet Sazon seasoning
• 1/4 cup tomato sauce
• Salt and pepper (to taste)
• 2 teaspoons + t tablespoon Mazola® Corn Oil (divided)
• Frozen empanada discs (defrosted (made for baking))

👨‍🍳 Instructions

1. 1--- Making the filling ---
2. 2Heat a sauce pan on medium-low heat. Add 2 teaspoons of Mazola® Corn Oil, reserve the other tablespoon.
3. 3Add the diced peppers and onions, saute for 3 minutes, until soft.
4. 4Add the tomato sauce and sazon seasoning. Stir to combine, then cook for 3 minutes.
5. 5Add the crab meat and cilantro, then cook for 2 minutes.
6. 6Season the crab mixture with salt and pepper to taste, then refrigerate the filling until it's cold.
7. 7--- Assembling the empanadas ---
8. 8Preheat your oven to 375F.
9. 9Place 1-2 tablespoons into the center of each empanada disc.
10. 10Pinch the edges with your fingers or with a fork to close.
11. 11Place the empanadas onto a baking pan lined with parchment paper.
12. 12Brush the empanadas with the remaining tablespoon of Mazola® Corn Oil.
13. 13Bake the empanadas for 15-20 minutes, or until golden brown.