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Empanadas (Beef Turnovers)

Empanadas (Beef Turnovers)

Cost $12.5, save $10

Source: Recommended by CookPal

  • 50 Min
  • 4 Servings
  • $12.5

INGREDIENTS

  • Essential

    • 1 tablespoon Goya Extra Virgin Olive Oil
    • 🥩 ½ pound ground beef
    • 🧅 ½ medium yellow onion, finely chopped
    • 🍅 ¼ 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
    • ½ 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

STEPS

1

Gather the ingredients.

2

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.

3

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.

4

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).

5

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.

6

Transfer to paper towels to drain. Enjoy!

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 22
    Protein
  • 38
    Carbs
  • 25
    Fats

💡 Ensure the empanada edges are sealed well to prevent filling from leaking during frying.Adjust the amount of salt and pepper to your taste preferences.Serve with a side of salsa or sour cream for added flavor.