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Empanadas (Beef Turnovers)
Empanadas (Beef Turnovers)
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Savor Goya empanadas with seasoned beef, tomatoes, onions, and garlic in crispy pastry rounds.
Ingredients:
  • 1 tablespoon Goya Extra Virgin Olive Oil
  • 0.5 pound ground beef
  • 0.5 medium yellow onion, finely chopped
  • 0.25 cup Goya Tomato Sauce
  • 6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
  • 2 tablespoons Goya Sofrito
  • 1 packet Sazon Goya with Coriander and Annatto
  • 1 teaspoon Goya Minced Garlic
  • 0.5 teaspoon Goya Dried Oregano
  • Goya Ground Black Pepper, to taste
  • 1 (14 ounce) package yellow or white Goya Discos empanada discs, thawed
  • 1 quart Goya Corn Oil, for frying
Instructions:
  • Prepare your ingredients.
  • In a large skillet over medium heat, warm up the olive oil. Add the ground beef and cook until browned and crumbly, for about 10 minutes. Then, add the onions and cook until soft for about 5 more minutes.
  • Combine tomato sauce, olives, sofrito, sazón, garlic, oregano, and pepper in the pot. Lower the heat to medium-low and let it simmer until thickened, approximately 15 minutes.
  • On a lightly floured surface, roll out the empanada disks until they are 1/2 inch larger in diameter. Spoon approximately 1 tablespoon of the meat mixture onto the center of each disk. Moisten the edges of the disk with water, fold in half to create a half-moon shape, and press to seal shut (or use a fork to seal).
  • In a deep-fryer or large saucepan, bring 2 1/2 inches of corn oil to 350 degrees F (175 degrees C. Fry empanadas in batches until crispy and golden brown, flipping once, for about 4 to 6 minutes.
  • Drain on paper towels. Enjoy your dish!

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