Empanadas (Beef Turnovers)

12 ingredients
3 steps

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. 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. 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. 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.

Products Matching These Ingredients

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Minotaur bio - Huile d'Olive Vierge Extra

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