Recipes Trusted Brands: Recipes and Tips Goya® Empanadas (Beef Turnovers) 4.8 (158) 118 Reviews 60 Photos This beef empanada recipe is made with Goya Discos pastry rounds and a mouthwatering filling of seasoned ground beef, tomatoes, onions, and garlic. Enjoy these flaky, deep-fried empanadas as an appetizer, a main dish, or even after your main course. Submitted by Goya Updated on February 21, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player 60 60 60 60 60 Prep Time: 45 mins Cook Time: 50 mins Total Time: 1 hr 35 mins Servings: 4 Yield: 20 empanadas Ingredients 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 Directions Gather the ingredients. Dotdash Meredith Food Studios Heat olive oil in a large skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 10 minutes. Add onions and cook until soft, about 5 minutes. Dotdash Meredith Food Studios Stir in tomato sauce, olives, sofrito, sazón, garlic, oregano, and pepper. Reduce the heat to medium-low and simmer until mixture thickens, about 15 minutes. Dotdash Meredith Food Studios Roll empanada disks on a lightly floured surface until 1/2 inch larger in diameter. Spoon about 1 tablespoon meat mixture into the middle of each disk. Moisten the disk edges with water, fold in half over filling to form a half-moon, and pinch to seal (or seal with a fork). Dotdash Meredith Food Studios Heat 2 1/2 inches corn oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry empanadas until crisp and golden brown, flipping once, 4 to 6 minutes. Dotdash Meredith Food Studios Transfer to paper towels to drain. Enjoy! Dotdash Meredith Food Studios La Cocina Goya Cooking Tip: Crispy empanadas, guaranteed! If you don't have a deep-fry thermometer, you can still estimate the temperature of the oil. Just place the handle of your wooden spoon (or a wooden chopstick) into the oil. If a steady stream of bubbles emerges from the wood, the oil is perfect. If the oil starts rapidly bubbling, or if only a few bubbles are present, then the oil is too hot or too cold, respectively. I Made It Print