Empanadas – Beef Turnovers Recipe

Empanadas - Beef Turnovers Recipe
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  1. 1 tablespoon GOYA® Extra Virgin Olive Oil
  2. 1/2 pound ground beef
  3. 1/2 medium yellow onion, finely chopped (about 1/2 cup)
  4. 1/4 cup GOYA® Tomato Sauce
  5. 6 GOYA® Spanish Olives Stuffed with Minced Pimientos, thinly sliced
  6. 2 tablespoons GOYA® Sofrito
  7. 1 packet Sazón GOYA® with Coriander and Annatto
  8. 1 teaspoon GOYA® Minced Garlic or 2 cloves garlic, finely chopped
  9. 1/2 teaspoon GOYA® Dried Oregano
  10. GOYA® Ground Black Pepper, to taste
  11. 1 package (14 oz.) GOYA® Discos (Yellow or White), thawed
  12. 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, Sazón, 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 1/2-in. 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 2-1/2-in. 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. Yield: 20 Empanadas.
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