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Empanadas (Beef Turnovers)

This beef empanada recipe is made with Goya Discos pastry rounds and a mouthwatering filling of seasoned ground beef, tomatoes, onions, and garlic. Enjoy these flaky, deep-fried empanadas as an appetizer, a main dish, or even after your main course.

How to Make It

Heat olive oil in a large skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 10 minutes. Add onions and cook until soft, about 5 minutes.

Stir in tomato sauce, olives, sofrito, sazón, garlic, oregano, and pepper. Reduce the heat to medium-low and simmer until mixture thickens, about 15 minutes.

Roll empanada disks on a lightly floured surface until 1/2 inch larger in diameter. Spoon about 1 tablespoon meat mixture into the middle of each disk. Moisten the disk edges with water, fold in half over filling to form a half-moon, and pinch to seal (or seal with a fork).

Heat 2 1/2 inches corn oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry empanadas until crisp and golden brown, flipping once, 4 to 6 minutes.

Transfer to paper towels to drain. Enjoy!

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 yellow or white Goya Discos empanada discs, thawed

  • 1 quart Goya Corn Oil, for frying

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