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.
- 1 tbsp. GOYA® Extra Virgin Olive Oil
- 1/2 lb. ground beef
- 1/2 medium yellow onion, finely chopped (about 1/2 cup)
- 1/4 cup GOYA Tomato Sauce
- 6 GOYA Spanish Olives Stuffed with Minced Pimientos, thinly sliced
- 2 tbsp. GOYA Sofrito
- 1 packet Sazón GOYA with Coriander and Annatto
- 1 tsp. GOYA Minced Garlic or 2 cloves garlic, finely chopped
- 1/2 tsp. GOYA Dried Oregano
- GOYA Ground Black Pepper, to taste
- 1 package (14 oz.) GOYA Discos (Yellow or White), thawed
- GOYA Corn Oil, for frying
Preparation time 45mins
Cooking time 100mins
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, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
On a lightly floured work surface, using a rolling pin, roll out discos until ½” 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.
Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°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.