Empanadas (Beef Turnovers)

The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.

• Preparation Time: 45 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 20 mins

Ingredients

• ½ pound ground beef
• 1 packet Sazon Goya with Coriander and Annatto
• 1 teaspoon Goya Minced Garlic
• 1 tablespoon Goya Extra Virgin Olive Oil
• ½ medium yellow onion, finely chopped
• ¼ cup Goya Tomato Sauce
• 6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
• 2 tablespoons Goya Sofrito
• ½ teaspoon Goya Dried Oregano
• Goya Ground Black Pepper, to taste
• 1 (14 ounce) package Goya Discos (yellow or white), thawed
• Goya Corn Oil, for frying

Recipe Instructions

Step 1

Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.

Step 2

On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.

Step 3

Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.