This Goya empanada recipe for deep-fried pastries filled with seasoned beef, tomatoes, onions, and garlic is made with Goya Discos pasty rounds.
Preparation Time
45 mins
Cooking Time
50 mins
Total Time
1 hr 35 mins
Recipe Instructions
Step 1
Heat olive oil in a large skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 10 minutes. Add onions and cook until soft, about 5 minutes. Stir in tomato sauce, olives, sofrito, sazón, garlic, oregano, and pepper. Reduce the heat to medium-low and simmer until mixture thickens, about 15 minutes.
Step 2
Roll empanada discs on a lightly floured surface until 1/2 inch larger in diameter. Spoon about 1 tablespoon meat mixture into the middle of each disc. Moisten the disc edges with water, fold in half over filling to form a half-moon, and pinch to seal (or seal with a fork).
Step 3
Heat 2 1/2 inches corn oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry empanadas until crisp and golden brown, flipping once, 4 to 6 minutes. Transfer to paper towels to drain.
Ingredients
1 packet Sazon Goya with Coriander and Annatto
1 teaspoon Goya Minced Garlic
1 tablespoon Goya Extra Virgin Olive Oil
6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tablespoons Goya Sofrito
Goya Ground Black Pepper, to taste
0.5 pound ground beef
0.5 medium yellow onion, finely chopped
0.25 cup Goya Tomato Sauce
0.5 teaspoon Goya Dried Oregano
1 (14 ounce) package yellow or white Goya Discos empanada discs, thawed
