Empanadas - Beef Turnovers |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 20 |
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Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. Ingredients:
1 tablespoon goya® extra virgin olive oil |
1/2 pound ground beef |
1/2 medium yellow onion, finely chopped (about 1/2 cup) |
1/4 cup goya® tomato sauce |
6 goya® spanish olives stuffed with minced pimientos, thinly sliced |
2 tablespoons goya® sofrito |
1 packet saz³n goya® with coriander and annatto |
1 teaspoon goya® minced garlic or 2 cloves garlic, finely chopped |
1/2 teaspoon goya® dried oregano |
goya® ground black pepper, to taste |
1 package (14 oz.) 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, Sazón, 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-in. 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-in. 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 â 6 minutes. Transfer to paper towels to drain. Yield: 20 Empanadas.
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