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.
Makes 10 Empanadas
Prep time: 45 min.
Total time: 1 hr., 20 min.
1 tbsp. GOYA® Extra Virgin Olive Oil
½ lb. ground beef
½ medium yellow onion, finely chopped (about ½ cup)
¼ cup GOYA® Tomato Sauce
6 GOYA® Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tbsp. GOYA® Sofrito
1 tsp. GOYA® Minced Garlic or 2 cloves garlic, finely chopped
½ tsp. GOYA® Dried Oregano
GOYA® Ground Black Pepper, to taste
1 package (14 oz.) GOYA® Discos (Yellow or White), thawed
GOYA® Corn Oil, for frying
|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 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.|
|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.|