easy beef empanadas

Name: Easy Beef Empanadas
Prep time: 20 min
Cook time: 1 h
Yield: 10
Cuisine: Spanish
Ingredients: ## FOR EMPANADA SHELL; 2 package(s) goya discos in frozen aisle (thaw and have at room temperature for when your filling is cooled); ## FOR EMPANADA FILLING; 1 pound(s) lean ground beef; 4 clove(s) garlic, minced; 2 medium onions, finely chopped; 1 cup(s) green or red peppers, finely diced; 1 cup(s) tomato, seeds removed and finely chopped; 1/2 cup(s) tomato sauce; 1 cup(s) chicken stock; 8 tablespoon(s) cilantro, fresh, chopped; 1 teaspoon(s) oregano, dried; 2 package(s) goya sazon (orange box that says con culantro y achiote); 1/2 teaspoon(s) ground cumin; 12 - spanish olives, roughly chopped; 4 tablespoon(s) frozen goya sofrito (slightly defrosted is easier to scoop); 2 tablespoon(s) raisins, roughly chopped; - salt and pepper to taste

(1 RATING)

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Jillian Coleman

Brooklyn, NY

Updated on Mar 11, 2013

This is my favorite Beef Empanada recipe. After much trial and error I came up with this recipe. It goes great with a side of my rice and beans recipe! You can also freeze uncooked empanadas for later use!

Rate

prep time 20 Min

cook time 1 Hr

method Stove Top

yield 10 (about 20 empanadas)

Ingredients

FOR EMPANADA SHELL
2 packages goya discos in frozen aisle (thaw and have at room temperature for when your filling is cooled)
FOR EMPANADA FILLING
1 pound lean ground beef
4 cloves garlic, minced
2 medium onions, finely chopped
1 cup green or red peppers, finely diced
1 cup tomato, seeds removed and finely chopped
1/2 cup tomato sauce
1 cup chicken stock
8 tablespoons cilantro, fresh, chopped
1 teaspoon oregano, dried
2 packages goya sazon (orange box that says con culantro y achiote)
1/2 teaspoon ground cumin
12 - spanish olives, roughly chopped
4 tablespoons frozen goya sofrito (slightly defrosted is easier to scoop)
2 tablespoons raisins, roughly chopped
- salt and pepper to taste

How To Make easy beef empanadas

Step 1

Get everything ready to go.

Step 2

Heat oil, add beef and cook until brown and no longer pink … drain excess fat, remove cooked beef and set aside.
Step 3

In same pan add onions, peppers and garlic and cook until soft and onions are translucent (do not brown and do not burn garlic).
Step 4

Add meat back to pan, stir to combine.
Step 5

Add tomatoes, olives, sofrito and raisins and cook until softened about 5 mins.
Step 6

Add tomato sauce, cumin, oregano, chicken stock, sazon and cilantro. Bring to boil and cook on low-medium heat until thickens (about 15-20mins).
Step 7

Let mixture cool, then spoon into defrosted room temperature disco.
Step 8

Place filling in the middle of disco, brush edges with egg and water mixture, fold in ½ and seal edges with fork.
Step 9

Fry empanada in 350 degree oil until golden, about 4-6 mins, turning ½ way through. (You can also bake if desired until crispy and golden brown, but fried taste much better!).
Step 10

Tips: 1. Place uncooked empanadas in wax paper and tin foil, in freezer bag for later use 2. As you prepare each empanada (if not immediately cooking) after sealing, place on wax paper and separate with wax paper or disco plastic to prevent sticking, cover immediately to prevent from drying out. 3. Goya Discos and Goya Sofrito are sold in frozen section. Let both defrost. Sofrito is hard to spoon if you do not defrost a little. You can use food processor to chop onions and peppers, but chop other ingredients by hand.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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