Quick Vegetarian Picadillo Empanadas
Ingredients
- 1 tablespoon olive oil
- 1 (15 ounce) can lentils, drained and rinsed
- 0.25 cup sofrito
- 3 cloves garlic, minced
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 (15 ounce) can diced potatoes, drained
- 1 (8 ounce) can tomato sauce
- 0.5 cup sliced pimento-stuffed green olives
- 2 cups vegetable oil for frying, or as needed
- 16 pieces empanada pastry discs
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