Empanadas (Beef Turnovers) |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 20 |
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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® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water. Ingredients:
1 tablespoon goya extra virgin olive oil |
1/2 pound ground beef |
1/2 medium yellow onion, finely chopped |
1/4 cup goya tomato sauce |
6 goya spanish olives stuffed with minced pimientos, thinly sliced |
2 tablespoons goya sofrito |
1 packet sazon goya with coriander and annatto |
1 teaspoon goya minced garlic |
1/2 teaspoon goya dried oregano |
goya ground black pepper, to taste |
1 (14 ounce) package goya discos (yellow or white), thawed |
goya corn oil, for frying |
Directions:
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, Sazon, 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-inch 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-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees 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.
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