Empanadas (Beef Turnovers)

This Goya empanada recipe for deep-fried pastries filled with seasoned beef, tomatoes, onions, and garlic is made with Goya Discos pastry rounds.

• Preparation Time: 45 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 35 mins

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
• 1 quart Goya Corn Oil, for frying

Recipe Instructions

Step 1

Roll empanada disks on a lightly floured surface until 1/2 inch larger in diameter. Spoon about 1 tablespoon meat mixture into the middle of each disk. Moisten the disk edges with water, fold in half over filling to form a half-moon, and pinch to seal (or seal with a fork).

Step 2

Gather the ingredients.

Step 3

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.

Step 4

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 5

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.

Step 6

Transfer to paper towels to drain. Enjoy!