Empanadas (Beef Turnovers)

Carol Perricone


When my husband and I went to Puerto Rico on vacation 3 years ago, we loved the food. In particular, we loved empanadas. Since then, I have been looking for a recipe to make them at home. This recipe came from Goya, and it is perfect! Easy and delicious, and it takes us back to Puerto Rico every time I make them.

Photos are my own.

pinch tips: How to Use a Meat Thermometer





45 Min


20 Min




1 Tbsp
olive oil, extra virgin
1/2 lb
ground beef
1/2 medium
yellow onion, finely chopped
1/4 c
tomato sauce
spanish olives stuffed with pimientos, thinly sliced
2 Tbsp
goya sofrito
1 pkg
sazon goya with coriander and annatto
1 tsp
minced garlic
1/2 tsp
dried oregano
ground black pepper to taste
14 ounce pkg goya discos, thawed
egg wash (beat a raw egg and brush over empanada)

Directions Step-By-Step

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.
Add onions, and cook 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano, and black pepper. Lower heat to medium-low, and simmer until mixture thickens, about 15 minutes.
On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, moisten edges with water, fold in half to form a half moon, and seal closed with a fork.
Place empanadas on a non-stick cookie sheet, brush with egg wash, and bake in a 350 degree oven for 20 minutes. (the empanadas can also be deep fried in oil for 4-6 minutes, flipping once, until crisp and golden brown, drained on paper towels before serving.)

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Puerto Rican
Other Tags: Quick & Easy, For Kids