Empanadas - Beef Turnovers
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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.
Ingredients
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 tsp.
GOYA® Minced Garlic or 2 cloves garlic, finely chopped
½ tsp.
GOYA® Dried Oregano
GOYA® Ground Black Pepper, to taste
1 pkg.
GOYA® Empanada Dough for Frying (Yellow or White), thawed
GOYA® Corn Oil, for frying
Directions
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.
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.)
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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!
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