This beef empanada recipe is made with Goya Discos pastry rounds and a mouthwatering filling of seasoned ground beef, tomatoes, onions, and garlic. Enjoy these flaky, deep-fried empanadas as an appetizer, a main dish, or even after your main course.
Ingredients
- Goya Extra Virgin Olive Oil: 1 Tbsp
- ground beef: 0.5 pound
- medium yellow onion: 0.5 piece (chopped)
- Goya Tomato Sauce: 0.25 cup
- Goya Spanish Olives Stuffed with Minced Pimientos: 6 piece (sliced)
- Goya Sofrito: 2 Tbsp
- packet Sazon Goya with Coriander and Annatto: 1 piece
- Goya Minced Garlic: 1 tsp
- Goya Dried Oregano: 0.5 tsp
- Goya Ground Black Pepper: (to taste)
- yellow or white Goya Discos empanada discs: 1 pack (14 ounce pack, thawed)
- quart Goya Corn Oil, for frying: 1 piece
Metric Conversion
Stages of cooking
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Gather the ingredients. Dotdash Meredith Food Studios
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Heat olive oil in a large skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 10 minutes. Add onions and cook until soft, about 5 minutes. Dotdash Meredith Food Studios
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Stir in tomato sauce, olives, sofrito, sazón, garlic, oregano, and pepper. Reduce the heat to medium-low and simmer until mixture thickens, about 15 minutes. Dotdash Meredith Food Studios
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Roll empanada disks on a lightly floured surface until 1/2 inch larger in diameter. Spoon about 1 tablespoon meat mixture into the middle of each disk. Moisten the disk edges with water, fold in half over filling to form a half-moon, and pinch to seal (or seal with a fork). Dotdash Meredith Food Studios
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Heat 2 1/2 inches corn oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry empanadas until crisp and golden brown, flipping once, 4 to 6 minutes. Dotdash Meredith Food Studios
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Transfer to paper towels to drain. Enjoy! Dotdash Meredith Food Studios
