empanadas (beef turnovers)

Name: Empanadas (Beef Turnovers)
Prep time: 45 min
Cook time: 20 min
Yield: 4
Cuisine: Puerto Rican
Ingredients: 1 tablespoon(s) olive oil, extra virgin; 1/2 pound(s) ground beef; 1/2 medium yellow onion, finely chopped; 1/4 cup(s) tomato sauce; 6 - spanish olives stuffed with pimientos, thinly sliced; 2 tablespoon(s) goya sofrito; 1 package(s) sazon goya with coriander and annatto; 1 teaspoon(s) minced garlic; 1/2 teaspoon(s) dried oregano; - ground black pepper to taste; 1 - 14 ounce pkg goya discos, thawed; - egg wash (beat a raw egg and brush over empanada)

(4 RATINGS)

453 Pinches 9 Photos

Carol Perricone

Massapequa Park, NY

Updated on Oct 29, 2012

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.

Rate

prep time 45 Min

cook time 20 Min

method Bake

yield 4 serving(s)

Ingredients

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

How To Make empanadas (beef turnovers)

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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.)
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