Beef Empanadas (Turnovers)

Ingredients List

• 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

Instructions

Prepare all the ingredients before you begin.

Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, stirring occasionally, until browned and crumbly, about 10 minutes. Add the onions and sauté until softened, around 5 minutes.

Stir in the tomato sauce, olives, sofrito, sazón, garlic, oregano, and pepper. Lower the heat to medium-low and simmer for about 15 minutes until the mixture thickens.

Roll out empanada discs on a lightly floured surface until they are 1/2 inch larger in diameter. Place a tablespoon of the meat mixture in the center of each disc. Wet the edges with water, fold over to create a half-moon shape, and pinch to seal (or use a fork to seal).

Heat 2 1/2 inches of corn oil in a deep fryer or large saucepan to 350°F (175°C). In batches, fry the empanadas until they are crisp and golden brown, flipping them halfway through, about 4 to 6 minutes.

Remove the empanadas and place them on paper towels to drain excess oil. Enjoy your freshly fried treats!

La Cocina Goya Cooking Tip:

To achieve crispy empanadas every time! If you don't have a deep-fry thermometer, you can still gauge the oil temperature. Place the handle of a wooden spoon (or a wooden chopstick) into the oil. If a steady stream of bubbles forms around the wood, the oil is at the right temperature. If it bubbles too aggressively, the oil is too hot; if there are only a few bubbles, the oil is too cold.