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Ingredients
Empanadas:
1 tbsp.
GOYA® Extra Virgin Olive Oil
1 lb.
ground beef
1
medium potato, peeled and diced (approx. 1 cup)
1
carrot, diced (approx. 1 cup)
1
red pepper, diced (approx. 3/4 cup)
1
small onion, diced (approx. 1/2 cup)
2 tbsp.
GOYA® Minced Garlic (or 3 cloves garlic, minced)
1 tsp.
GOYA® Ground Cumin
½ tsp.
GOYA® Ground Oregano
1 packet
GOYA® Powdered Beef Flavored Beef Bouillon mixed with 1 1/2 cups water
½ cup
GOYA® Tomato Sauce
¼ cup
chopped GOYA® Manzanilla Olives Stuffed with Minced Pimientos
¼ cup
raisins (optional)
2 pkg. (11.6 oz.)
GOYA® Empanada Dough-Puff Pastry for Baking, thawed
1
egg, beaten
Salsa:
4
large plum tomatoes, diced (approx. 2 cups)
¼ cup
GOYA® Tomato Sauce
1
small onion, diced (approx. 1/2 cup)
2 tbsp.
GOYA® Minced Garlic (or 3 cloves garlic, minced)
1 tbsp.
GOYA® Lime Juice
1
jalapeño pepper, seeded and minced
1
chipotle pepper, finely chopped + 1 tbsp. sauce from 1 can GOYA® Chipotle Peppers in Adobo Sauce (approx. 1 1/2 tbsp chopped peppers)
3 tbsp.
finely chopped cilantro
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
Step 1
Empanadas: Preheat oven to 400°F. Line baking sheet with parchment paper; set aside.
Step 2
Heat oil in large skillet set over medium heat; cook ground beef, breaking up with wooden spoon, for 8 to 10 minutes or until evenly browned. Drain excess fat.
Step 3
Add potato, carrot, red pepper, onion, garlic, cumin, oregano, and Adobo to skillet; cook for 5 to 8 minutes or until onions are softened and mixture is very fragrant.
Step 4
Add beef broth, scraping up any browned bits from bottom of pan. Simmer for 5 to 8 minutes or until mixture is slightly thickened and potatoes are just tender. Stir in tomato sauce, olives, and raisins (if using); simmer for 3 to 5 minutes or until mixture is thickened.
Step 5
Divide beef mixture evenly among Empanada Dough-Puff Pastry for Baking. Using egg wash or water, moisten edges and fold over to seal. To make braided edges, fold over one corner to make small triangle; continue folding edges to make triangles along the seal. Once you reach the end, fold over the final end; press to seal edges. Transfer to prepared baking sheet.
Step 6
Whisk egg with 1 tsp water; brush evenly over empanadas. Bake for 18 to 20 minutes or until pastry is golden and flaky.
Step 7
Salsa: Meanwhile, stir together tomatoes, tomato sauce, onion, garlic, lime juice, jalapeño, Chipotle Pepper with Adobo Sauce, and Adobo. Stir in cilantro. Serve with Empanadas for dipping.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It Works
Make-ahead Empanadas!
For make-ahead, assemble and freeze unbaked empanadas in single layer on baking sheet until firm. Transfer to an airtight container; freeze for up to three months. Bake from frozen.
New from Goya
Recipe Tags
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