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.
1 tablespoon GOYA® Extra Virgin Olive Oil
1/2 pound ground beef
1/2 medium yellow onion, finely chopped (about ½ cup)
1/4 cup GOYA Tomato Sauce
6 GOYA Spanish Olives Stuffed with Minced Pimientos, thinly sliced
1 package (14 oz.) GOYA Discos (Yellow or White), thawed
GOYA Corn Oil, for frying
How to Make It
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, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
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.
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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