Empanadas (Beef Turnovers)

Ingredients

• tablespoon Goya Extra Virgin Olive Oil
• 1/2 pound ground beef
• 1/2 medium yellow onion, finely chopped
• 1/4 cup Goya Tomato Sauce
• Goya Spanish Olives Stuffed with Minced Pimientos, thinly slice d
• tablespoon sGoya Sofrito
• packetSazon Goya with Coriander and Annatto
• teaspoon Goya Minced Garlic
• 1/2 teaspoon Goya Dried Oregano
• Goya Ground Black Pepper, to taste
• (14 ounce) packageyellow or white Goya Discos empanada discs, thawed
• quart Goya Corn Oil, for frying

Instructions

1. Gather the ingredients. Dotdash Meredith Food Studios
2. 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
3. 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
4. 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
5. 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
6. Transfer to paper towels to drain. Enjoy! Dotdash Meredith Food Studios

Tips

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.