empanadas (beef turnovers)

Ingredients

• Servings: 20
• 1 tablespoon goya extra virgin olive oil
• 1/2 pound ground beef
• 1/2 medium yellow onion, finely chopped
• 1/4 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
• 1/2 teaspoon goya dried oregano
• goya ground black pepper, to taste
• 1 (14 ounce) package goya discos (yellow or white), thawed
• goya corn oil, for frying

Recipe

Preparation Time: 45 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins


• 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 until soft, about 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, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
• fill a deep saucepan with oil to a depth of 2 1/2-inches. heat oil over medium-high heat until hot but not smoking (350 degrees f on deep-fry thermometer). cook empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. transfer to paper towels to drain.