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Empanadas - Beef Turnovers

 Empanadas - Beef Turnovers
Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture.
20 ServingsPrep: 45 min. Total Time: 1 hour 20 min.


  • 1 tablespoon GOYA® Extra Virgin Olive Oil
  • 1/2 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/2 medium yellow onion, finely chopped (about 1/2 cup)
  • 1/4 cup GOYA® Tomato Sauce
  • 6 GOYA® Spanish Olives Stuffed with Minced Pimientos, thinly sliced
  • 2 tablespoons GOYA® Sofrito
  • 1 packet Sazón GOYA® with Coriander and Annatto
  • 1 teaspoon GOYA® Minced Garlic or 2 cloves garlic, finely chopped
  • 1/2 teaspoon GOYA® Dried Oregano
  • GOYA® Ground Black Pepper, to taste
  • 1 package (14 oz.) GOYA® Discos (Yellow or White), thawed
  • GOYA® Corn Oil, for frying


  • 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

2 of 2

Empanadas - Beef Turnovers (continued)

Directions (continued)

  • discos until 1/2-in. 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-in. 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. Yield: 20 Empanadas.