Empanadas - Beef Turnovers

By carvalhohm

Ingredients

• 1 1 1 tbsp. Extra Virgin Olive Oil
• 1/2 1/2 1/2 lb. ground beef
• 1/2 1/2 1/2 medium yellow onion, finely chopped (about 1/2 cup)
• 1/4 1/4 1/4 cup Tomato Sauce
• 6 6 6 Spanish Olives Stuffed with Minced Pimientos, thinly sliced
• 2 2 2 tbsp. Sofrito
• 1 1 1 packet Sazón GOYA® with Coriander and Annatto
• 1 1 2 tsp. Minced Garlic or 2 cloves garlic, finely chopped
• 1/2 1/2 1/2 tsp. Dried Oregano
• to Black Pepper, to taste
• 1 1 1 pkg. (14 oz.) GOYA® Discos – Dough for Turnovers Pastries (Yellow or White), thawed
• Corn Oil, for frying

Details

Preparation time 45mins
Cooking time 80mins

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.