Empanadas - Beef Turnovers

Total Time:
1 hr 20 min
Prep:
45 min
Cook:
35 min

Yield:
Makes 20

Ingredients
  • 1 tbsp. GOYA® Extra Virgin Olive Oil
  • ½ lb. ground beef
  • ½ medium yellow onion, finely chopped (about ½ cup)
  • ¼ cup GOYA® Tomato Sauce
  • 6 GOYA® Spanish Olives Stuffed with Minced Pimientos, thinly sliced
  • 2 tbsp. GOYA® Sofrito
  • 1 packet Sazon GOYA® with Coriander and Annatto
  • 1 tsp. GOYA® Minced Garlic or 2 cloves garlic, finely chopped
  • ½ 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
Directions

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 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.


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