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Empanadas - Beef Turnovers

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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.

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Ingredients

  • 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

Details

Servings 20
Preparation time 45mins
Cooking time 100mins

Preparation

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, 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.

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