Empanadas is one of the few things I recall truly loving to eat from my childhood.  Recently a friend mentioned she was making them for dinner, and it got me thinking I should make some myself.  So, I turned to Goya’s website and found a recipe my family has deemed a hit!

Makes 20 Empanadas
Prep time: 45 min.
Total time: 1 hr., 20 min.

Ingredients
1 tbsp. GOYA® Extra Virgin Olive Oil
½ lb. ground beef
½ medium yellow onion, finely chopped (about ½ cup)
¼ cup GOYA Tomato Sauce
6 GOYA Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tbsp. GOYA Sofrito
1 packet Sazón GOYA with Coriander and Annatto
1 tsp. GOYA Minced Garlic or 2 cloves garlic, finely chopped
½ tsp. GOYA Dried Oregano
GOYA Ground Black Pepper, to taste
1 package (14 oz.) GOYA Discos (Yellow or White), thawed
GOYA Corn Oil, for frying

Directions
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, Sazón, 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 ½” 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 2½”. Heat oil over medium-high heat until hot but not smoking (350°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.

*** SIDE NOTES ***
Of course you don’t have to use GOYA oils, tomato sauce, garlic, pepper or oregano.  I did use their tomato sauce though.

The first time I made these I just got the 10 from the package of discs I bought without any leftover meat.  However, the second time I made them I was sure to get two packs of discs, and made about 16-18.

These reheat just great in the oven, or you can even eat leftovers cold.

Recipe Courtesy of Goya

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