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Beef Empanadas Turnovers

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PREP TIME
45 min
COOKING TIME
50 min
TOTAL TIME
95 min
SERVINGS
4 servings
Dinner Latin American
Beef Empanadas Turnovers
Ingredients
  • 1 tablespoon Goya Extra Virgin Olive Oil
  • 1/2 pound ground beef
  • 1/2 medium yellow onion, finely chopped
  • 1/4 cup Goya Tomato Sauce
  • 6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
  • 2 tablespoons Goya Sofrito
  • 1 packet Sazon Goya with Coriander and Annatto
  • 1 teaspoon Goya Minced Garlic
  • 1/2 teaspoon Goya Dried Oregano
  • Goya Ground Black Pepper, to taste
  • 1 (14 ounce) package yellow or white Goya Discos empanada discs, thawed
  • 1 quart Goya Corn Oil, for frying
Instructions
1
Acquire the necessary components for preparation.
2
Preheat a substantial skillet over an intermediate heat setting, utilizing olive oil as the primary lubricant. Introduce ground beef into the skillet and stir until it reaches a browned, crumbly state, approximately 10 minutes of continuous cooking. Incorporate sliced onions into the mixture and continue to cook until they become soft, roughly 5 minutes of additional cooking time.
3
Combine the cooked ground beef mixture with tomato sauce, pitted olives, sofrito, sazón seasoning, minced garlic, dried oregano, and a pinch of black pepper in the skillet. Gradually decrease the heat to a lower medium setting and allow the mixture to simmer until it thickens, approximately 15 minutes of steady cooking.
4
Prepare empanada disks on a lightly dusted surface by rolling them until they are 1/2 inch larger in diameter. Fill each disk with approximately 1 tablespoon of the meat mixture, then moisten the edges with a small amount of water. Fold the empanada disk in half over the filling, creating a semi-circular shape, and pinch or seal with a fork to secure.
5
Heat 2 1/2 inches of corn oil in a deep-fryer or large saucepan to a temperature of 350 degrees F (175 degrees C). Cook empanadas in batches, flipping them once, until they are crispy and golden brown, approximately 4 to 6 minutes of frying time.
6
Transfer the fried empanadas to paper towels for draining and enjoy your culinary creation