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. 2

   Heat a sauce pan on medium-low heat. Add 2 teaspoons of Mazola® Corn Oil, reserve the other tablespoon.

3. 3

   Add the diced peppers and onions, saute for 3 minutes, until soft.

4. 4

   Add the tomato sauce and sazon seasoning. Stir to combine, then cook for 3 minutes.

5. 5

   Add the crab meat and cilantro, then cook for 2 minutes.

6. 6

   Season the crab mixture with salt and pepper to taste, then refrigerate the filling until it's cold.

7. 7

   --- Assembling the empanadas ---

8. 8

   Preheat your oven to 375F.

9. 9

   Place 1-2 tablespoons into the center of each empanada disc.

10. 10

    Pinch the edges with your fingers or with a fork to close.

11. 11

    Place the empanadas onto a baking pan lined with parchment paper.

12. 12

    Brush the empanadas with the remaining tablespoon of Mazola® Corn Oil.

13. 13

    Bake the empanadas for 15-20 minutes, or until golden brown.