RecipeMaster

Empanadas (Beef Turnovers)

This beef empanada recipe is made with Goya Discos pastry rounds and a mouthwatering filling of seasoned ground beef, tomatoes, onions, and garlic. Enjoy these flaky, deep-fried empanadas as an appetizer, a main dish, or even after your main course.

Submitted by Goya

Prep Time: 45 mins

Cook Time: 50 mins

Total Time: 1 hr 35 mins

Servings: 4

Ingredients

  • *1 tablespoon Goya Extra Virgin Olive Oil
  • *½ pound ground beef
  • *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
  • *1 packet Sazon Goya with Coriander and Annatto
  • *1 teaspoon Goya Minced Garlic
  • *½ 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

Directions

Step 1

Collect all the necessary items.

Step 2

Warm some olive oil in a large pan over a medium flame. Brown the ground beef for about 10 minutes until crumbled; then, stir in the onions and cook for another 5 minutes until tender.

Step 3

Mix in the tomato sauce, olives, sofrito, sazón, garlic, oregano, and pepper. Turn the heat down to medium-low and let the mixture simmer for approximately 15 minutes until it reaches a thick consistency.

Step 4

Roll out the empanada wrappers on a floured surface until they are half an inch wider. Place about one tablespoon of filling in the center of each, moisten the borders with water, fold over into a crescent shape, and crimp the edges closed with your fingers or a fork.

Step 5

Preheat 2.5 inches of corn oil to 350 degrees F (175 degrees C) in a deep saucepan or fryer. Fry the pastries in several rounds for 4 to 6 minutes, turning once until they are golden and crispy.

Step 6

Remove from the oil and let them rest on paper towels to drain excess fat. Bon appétit!