Recipe By Goya
Rating
Published Oct 7th
Prep 45m Cook 35m Additional - Ready In 80m
Servings 20 empanadas Calories -

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.

Recipe Ingredients

  • 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

Cooking Directions

  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, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
  2. 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. 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.

Chef's Notes

Crispy Empanadas, guaranteed! If you don't have a deep-fry thermometer, you can still estimate the temperature of the oil. Here's how: place the handle of your wooden spoon, or a wooden chopstick, into the oil. If a steady stream of bubbles emerge from the wood, the oil is perfect. (If the oil starts rapidly bubbling, or if few bubbles are present, then the oil is too hot or too cold, respectively.)

Reviews

  1. Dee. Lish. Us. I followed the instructions for the meat as written, and it was soooo tasty. I made a slight tweak as an alternative to frying the empanadas. Instead of deep frying, lightly brush them with olive oil and bake them in the oven on 350 for about 12 to 15 minutes (or until - Read more ...
  2. This was my first attempt at making empanadas, they turned out great. Loved this filling, and assembling was fun and easy, just don't be in a rush when you prepare this recipe! I baked these at 400* for 30 minutes, just a bit too crunchy, I'll lower the heat to 375* next time and bake - Read more ...
  3. OMG ... my new favorite! Out of necessity (not rebellion), I had to change a couple things. First of all, I double the recipe because I have a big family. Next, I only had ground turkey meat (20 oz) so I used that instead of the ground beef. Next I couldn't find the Goya Discos - Read more ...
  4. Really great recipe. I thought it was missing a little heat so I added cayenne pepper and a few splashes of balsamic vinegar. I also used refrigerated pie crust with a 4-in cookie cutter. The crust was flaky and the filling was so delicious.
  5. too salty. try 1/2 powder stuff. also put some raisens in.
  6. Wow, just like mom's! These really are fabulous. If made true to the recipe, they are wonderful. My mother always added a couple of small dashes of cinnamon, yes, cinnamon, to the picadillo (which I, of course, had to do), and it makes such a lovely addition. Either way, though I do recommend trying a - Read more ...
  7. Excellent. I used the biscuit dough that comes in the cylinders in the dairy section (next to the cheese and butter) because I wanted flaky empanadas. I baked them and they tasted soooo delicious!
  8. This recipe is on point. I'm not one to measure ingredients, I normally eye-ball it, but this recipe is easy and delicious!!!!! The time consuming part is letting the pastry dough completely thaw out. One thing I would add is to add some cheese (cheddar or mozzarella) then your adding the beef to the center - Read more ...
  9. Fantastic!
  10. In case someone is overwhelmed with the Goya products list in this recipe, it is perfectly fine to use ANY olive oil, ANY tomato sauce, ANY spanish olives, fresh garlic, dried oregano, etc. The only Goya products you would probably need are the Sazon, the sofrito (unless you make your own, there's a good recipe - Read more ...
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