Empanadas - Beef Turnovers

Total Time:
1 hr 20 min
45 min
35 min

Makes 20

  • 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

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.

View All

Loading review filters...
    More Recipes and Ideas
    Beef Balls

    Recipe courtesy of

    Baltimore Beef Bad Boy

    Recipe courtesy of

    Not what you're looking for? Try:

    Beef Balls

    Recipe courtesy of Emeril Lagasse