Name: Empanadas (Beef Turnovers)
Prep time: 45 min
Cook time: 45 min
Yield: 4
Ingredients: Goya Extra Virgin Olive Oil - 1 tablespoon; Ground beef - ½ pound; Yellow onion, finely chopped - ½ medium; Goya Tomato Sauce - ¼ cup; Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced - 6; Goya Sofrito - 2 tablespoons; Sazon Goya with Coriander and Annatto - 1 packet; Goya Minced Garlic - 1 teaspoon; Goya Dried Oregano - ½ teaspoon; Goya Ground Black Pepper, to taste - ½ teaspoon; Yellow or white Goya Discos empanada discs, thawed - 1 (14 ounce) package; Goya Corn Oil, for frying - 1 quart

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Empanadas (Beef Turnovers)

1. Goya Extra Virgin Olive Oil - 1 tablespoon

2. Ground beef - ½ pound

3. Yellow onion, finely chopped - ½ medium

4. Goya Tomato Sauce - ¼ cup

5. Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced - 6

6. Goya Sofrito - 2 tablespoons

7. Sazon Goya with Coriander and Annatto - 1 packet

8. Goya Minced Garlic - 1 teaspoon

9. Goya Dried Oregano - ½ teaspoon

10. Goya Ground Black Pepper, to taste - ½ teaspoon

11. Yellow or white Goya Discos empanada discs, thawed - 1 (14 ounce) package

12. Goya Corn Oil, for frying - 1 quart

How to cook deliciously - Empanadas (Beef Turnovers)

1. Stage

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.

2. Stage

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).

3. Stage

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.