Empanadas - Beef Turnovers

La Cocina Goya

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  • Ingredients
  • Directions

Ingredients

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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. (14 oz.)

GOYA® Discos (Yellow or White), thawed

GOYA® Corn Oil, for frying

About

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.

Directions

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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.

Recipe Tags

Appetizers & Snacks Caribbean Over 60
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