1) In a large skillet over a low flame, heat 1 tablespoon of olive oil. Add the onion, garlic, potato and red pepper, and saute. Add the meat, sofrito and tomato puree. Break up the meat thoroughly with a wooden spoon or spatula. Cook until the mixture is fully cooked, about 30 minutes, then stir in the coriander.
2) Drain excess liquid and transfer the mixture to a mixing bowl. Add the pineapple and mix well with a wooden spoon.
Frying fiesta empanadas:
1) In a large skillet heat the rapeseed oil over medium heat.
2) If using small empanada shells put 2 heaped tablespoons (3 tablespoons for the larger shells) of the mixture into the centre. Fold the dough over and seal it using a fork to crimp the edges. Repeat this process for all of the empanadas and set them aside without letting them touch each another.
3) The oil should sizzle when you test it by dipping a corner of a completed empanada in it.
4) Working in batches, fry the empanadas for approximately 3 minutes on each side. Don't crowd the pan. Make sure your empanadas are not touching each other while frying. When golden brown on both sides, transfer them to paper towels to drain. Arrange them on a serving platter, let cool slightly and serve.
Cook's Note: Some people like them served plain, others prefer tomato ketchup, hot sauce, or a coriander olive oil sauce alongside their empanada.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.