Empanadas - Beef Turnovers

Empanadas - Beef Turnovers

(14)

Empanadas - Beef Turnovers

Print Recipe

Prep time

45m

Total time

1h 20m

Yields

10

Empanadas

Add to Recipe Box

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

The Perfect Pastry for All Meals

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® Empanada Dough for Frying, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.

More
  • Ingredients
  • Directions

Ingredients

Hide Products

½ lb.

ground beef

½

medium yellow onion, finely chopped (about ½ cup)

2 tbsp.

GOYA® Sofrito

1 tsp.

GOYA® Minced Garlic or 2 cloves garlic, finely chopped

½ tsp.

GOYA® Dried Oregano

1 pkg.

GOYA® Empanada Dough for Frying (Yellow or White), thawed

GOYA® Corn Oil, for frying

What's this?

Directions

Kitchen View

Step 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.

Step 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.

Step 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.

What's this?
Tip by La Cocina Goya

Crispy Empanadas, guaranteed!

If you don’t have a deep-fry thermometer, you can still estimate the temperature of the oil. Here’s how: place the handle of your wooden spoon, or a wooden chopstick, into the oil. If a steady stream of bubbles emerge from the wood, the oil is perfect. (If the oil starts rapidly bubbling, or if few bubbles are present, then the oil is too hot or too cold, respectively.)

No time?
No Problem!

Try our ready-made GOYA® Beef Empanadas.

Learn More
Beef Empanadas

New from Goya

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Over 60

Recipe Reviews

Marilyn

I have been making Empanadas for years but lost my recipe. I went on to your website and followed your recipe. I am so glad I did. These were outstanding! I think better than the local place we go to get them. Thank you so much!! I am anxious to try some of your other recipes!

View All (4)
Return

Kitchen View

Print