Empanadas - Beef Turnovers

By á-174535

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 10
Adapted from goya.com

Preparation

Step 1

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.

2.
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.

3.
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.