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 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 Goya Discos (yellow or white), thawed
- Goya Corn Oil, for frying
- 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, Sazon, 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 1/2-inch 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 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees 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.