Beef Empanadas
- Yield: 10
- Prep Time: 45 minutes
- Cooking Time: 35 minutes
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Ingredients
- 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
Instructions
- 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.
- Stir in the onions and cook until soft, another 5 minutes.
- 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.
- Place dough discs onto a slightly floured surface and roll out until 1/2” larger in diameter.
- 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.
- Fill a pot with 2 1/2″ of oil and heat over medium-high heat until hot, but not smoking, about 350F.
- 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.
Notes
Recipe adapted from Goya.com