Precut green olives as desired. Cut onions in tiny pieces. Cut 1 leaf of Culantro into tiny pieces. Cook meat and drain excess oils. Add salt, pepper and garlic to taste; add 1/2 jar of Sofrito and 1 envelope Sazon. Mix well and simmer for 5 minites. Set aside to cool.

Preparing the empanadas -- Take a disc in your hand; set on your palm and use a tablespoon to place meat in the middle. It's okay to be generous when filling empanadas. Fold over, place on table; then use a fork to close the edges by pressing fork down to seal. Hint: May need to damped the edges of empanada disc to ensure seal is tight. Once all are done, deep fry until golden brown. You can fry 2-3 empanada at the same time.