Morning News

Hispanic Heritage Month- Empanadas from Around Latin America

Goya Chef Carey Yorio joined us live to celebrate Hispanic Heritage Month with traditional Empanadas from Around Latin America.

For additional recipes visit their website.

Caribbean/Puerto Rico Empanada – Beef Turnovers

Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture.  You can enjoy Empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.

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

1. 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.

2. 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.

3. 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.

Advertisement

Advertisement