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Beef Empanadas

Beef Empanadas

  • Yield: 10
  • Prep Time: 45 minutes
  • Cooking Time: 35 minutes
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  • 1 tbsp Goya® Extra Virgin Olive Oil
  • 1/2 lb Ground beef
  • 1/2 cup Yellow onion, finely chopped
  • 1/2 cup Goya® Tomato Sauce
  • 6 Goya® Spanish Olives Stuffed with Minced Pimientos, thinly sliced
  • 2 tbsp Goya® Sofrito
  • 1 packet Sazón Goya® with Coriander and Annatto
  • 2 cloves Garlic, finely chopped
  • 1/2 tsp Goya® Dried Oregano
  • Black Pepper, to taste
  • 1 pkg Goya® Empanada Dough for Frying (Yellow or White), thawed
  • 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.
  2. Stir in the onions and cook until soft, another 5 minutes.
  3. Add the tomato sauce, olives, sofrito, sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
  4. Place dough discs onto a slightly floured surface and roll out until 1/2” larger in diameter.
  5. Place about 1 tbsp of the meat mixture in the middle of each dough circle. Fold them in half to form a half moon, moisten edges with water and seal closed with a fork.
  6. Fill a pot with 2 1/2″ of oil and heat over medium-high heat until hot, but not smoking, about 350F.
  7. Place empanadas in the hot oil, being careful not to overcrowd. Cook in batches until crisp and golden brown, flipping once, 4-6 minutes. Transfer to a paper towel lined plate to drain.


Recipe adapted from