45 m
35 m
Ready in:
1 h 20 m
These crispy empanadas are so hard to resist!
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Servings: 4
Ground beef 
1/2 lb
Extra virgin olive oil 
1 tbsp
Medium yellow onion 
1/2, finely chopped
Tomato sauce 
1/4 cup
Minced garlic 
1 tsp
Dried oregano 
1/2 tsp
Ground black pepper 
to taste
Goya discos 
1 (14 oz) package, thawed
Corn oil
for frying
Spanish olives stuffed with minced pimientos 
6, thinly sliced
Goya Sofrito 
2 tbsps
Sazon Goya with coriander and annatto 
1 packet
  1. In a large skillet, heat oil over medium heat. Breaking up the meat with a spoon, cook beef for about 10 minutes (until browned). Add onions. Cook until they're soft (5 minutes). Add tomato sauce, Spanish olives, Sofrito, Sazon, minced garlic, oregano, and black pepper to taste. After lowering heat to medium-low, simmer for about15 minutes (until thickens).
  2. Lightly flour a work surface. Roll out discos until they get 1/2-inch larger. Spoon 1 tablespoon of the meat mixture into the middle of each. Fold in half. Moisten the edges of each with water and seal using with a fork.
  3. Pour oil in a deep saucepan (2 1/2-inches). Heat the oil until hot (it should not be smoking!). Cook Empanadas in the deep saucepan until they turn crisp and golden (4-6 min). Drain using paper towels. Serve. 
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