Cook Time: 50 mins
Total Time: 1 hr 35 mins
Servings: 4
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
Step 1
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. 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.
Step 2
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).
Step 3
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. Transfer to paper towels to drain.
ENJOY!!!
The earliest mention of empanadas by name is in a 1520's cookbook in Catalan! The original empanadas resembled pies that were sliced into single pieces, but the basic concept has been the same ever since. As history progressed, Spanish colonists brought the dish with them to Latin America and the Philippines.
Suggestions
Send me suggestions of what you might want to see recipes of later in the future at ChefOmar@gmail.com