Empanadas-beef turnovers
Source of Recipe
Aunt Saunny
1/2 lb. ground beef
1 tbsp. Goya olive oil
2 tbsp. Goya sofrito
1 pkg. Goya sazon with coriander and annatto
1/4 cup Goya tomato sauce
1 tsp. Goya minced garlic
1/2 onion, diced
1/8 tsp. black pepper
1/2 tsp. oregano
6 large Goya stuffed olives, diced
2 pkgs. Goya discos (frozen turnover dough) yellow or white
Coya corn oil
In skillet, heat oil on medium. Add beef. Cook until browned. Stir in
remaining ingredients, except discos and frying oil. Lower heat.
Simmer for 15 minutes or until mixture thickens. Roll discos out to
1/2-inch larger diameter. Spoon 1 tbsp. meat mixture into middle,
fold; moisten edges and seal with fork. Heat 2-1/2 of oil in deep
saucepan on medium. Cook empanadas on both sides until brown. Drain
on paper towels. Makes 20 empanadas.
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