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empanadas (beef turnovers)

(4 ratings)
Recipe by
Carol Perricone
Massapequa Park, NY

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.

(4 ratings)
yield 4 serving(s)
prep time 45 Min
cook time 20 Min
method Bake

Ingredients For empanadas (beef turnovers)

  • 1 Tbsp
    olive oil, extra virgin
  • 1/2 lb
    ground beef
  • 1/2 md
    yellow onion, finely chopped
  • 1/4 c
    tomato sauce
  • 6
    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
  • 1
    14 ounce pkg goya discos, thawed
  • egg wash (beat a raw egg and brush over empanada)

How To Make empanadas (beef turnovers)

  • 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.
  • 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.
  • 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.
  • 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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