Beef Empanadas

Ingredients

• Goya Extra Virgin Olive Oil (1 tablespoon)
• ground beef (0.5 pound)
• yellow onion (0.5 medium)
• Goya Tomato Sauce (0.25 cup)
• Goya Spanish Olives (6 )
• Goya Sofrito (2 tablespoon)
• Sazon Goya with Coriander and Annatto (1 packet)
• Goya Minced Garlic (1 teaspoon)
• Goya Dried Oregano (0.5 teaspoon)
• Goya Ground Black Pepper (0 )
• yellow or white Goya Discos empanada discs (1 (14 ounce) package)
• Goya Corn Oil (1 quart)

Instructions

1. Gather the ingredients.
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.
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.
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).
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.
6. Transfer to paper towels to drain. Enjoy!

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 0
• fat: 0 g
• sats: 0 g
• carbs: 0 g
• fibre: 0 g
• protein: 0 g
• salt: 0 g