Empanadas (Beef Turnovers)

Empanadas (Beef Turnovers)

48

"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 h 20 m servings
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Original recipe yields 4 servings

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Directions

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  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.

Footnotes

  • Cooking tip from LA COCINA GOYA
  • Crispy Empanadas, guaranteed! If you don't have a deep-fry thermometer, you can still estimate the temperature of the oil. Here's how: place the handle of your wooden spoon, or a wooden chopstick, into the oil. If a steady stream of bubbles emerge from the wood, the oil is perfect. (If the oil starts rapidly bubbling, or if few bubbles are present, then the oil is too hot or too cold, respectively.)
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Reviews

48
  1. 64 Ratings

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In case someone is overwhelmed with the Goya products list in this recipe, it is perfectly fine to use ANY olive oil, ANY tomato sauce, ANY spanish olives, fresh garlic, dried oregano, etc. The ...

Excellent. I used the biscuit dough that comes in the cylinders in the dairy section (next to the cheese and butter) because I wanted flaky empanadas. I baked them and they tasted soooo deliciou...

OMG ... my new favorite! Out of necessity (not rebellion), I had to change a couple things. First of all, I double the recipe because I have a big family. Next, I only had ground turkey meat ...

Wow, just like mom's! These really are fabulous. If made true to the recipe, they are wonderful. My mother always added a couple of small dashes of cinnamon, yes, cinnamon, to the picadillo (whi...

Fantastic!

This recipe is on point. I'm not one to measure ingredients, I normally eye-ball it, but this recipe is easy and delicious!!!!! The time consuming part is letting the pastry dough completely th...

This was my first attempt at making empanadas, they turned out great. Loved this filling, and assembling was fun and easy, just don't be in a rush when you prepare this recipe! I baked these a...

Really great recipe. I thought it was missing a little heat so I added cayenne pepper and a few splashes of balsamic vinegar. I also used refrigerated pie crust with a 4-in cookie cutter. The...

I have always wondered how to make empanadas and this recipe breaks it down for me, I can't wait to try it.