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Ingredients
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1 tablespoon Goya Extra Virgin Olive Oil
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½ pound ground beef
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½ medium yellow onion, finely chopped
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¼ cup Goya Tomato Sauce
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6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
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2 tablespoons Goya Sofrito
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1 packet Sazon Goya with Coriander and Annatto
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1 teaspoon Goya Minced Garlic
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½ teaspoon Goya Dried Oregano
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Goya Ground Black Pepper, to taste
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1 (14 ounce) package yellow or white Goya Discos empanada discs, thawed
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1 quart Goya Corn Oil, for frying
Directions
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Gather the ingredients.
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Dotdash Meredith Food Studios
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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.
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Dotdash Meredith Food Studios
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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.
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Dotdash Meredith Food Studios
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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).
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Dotdash Meredith Food Studios
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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.
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Dotdash Meredith Food Studios
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Transfer to paper towels to drain. Enjoy!
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Dotdash Meredith Food Studios
La Cocina Goya Cooking Tip:
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.
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