Recipe by Goya
"The perfect pastry for all meals! 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."
Watch video tips and tricks
Goya Extra Virgin Olive Oil
yellow onion, finely chopped
Goya Tomato Sauce
Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
Sazon Goya with Coriander and Annatto
Goya Minced Garlic
Goya Dried Oregano
Goya Ground Black Pepper, to taste
1 (14 ounce) package
Goya Discos (yellow or white), thawed
Goya Corn Oil, for frying
In case someone is overwhelmed with the Goya products list in this recipe, it is perfectly fine to use ANY olive oil, ANY tomato sauce, ANY spanish olives, fresh garlic, dried oregano, etc. The only Goya products you would probably need are the Sazon, the sofrito (unless you make your own, there's a good recipe for it here) and the discos (which is the premade dough that comes ready, frozen in round shape and in packs of 10). Yes, you can make your own dough but I like Goya discos, they are good, convenient and cheap. I added some adobo Goya (not the chipotle sauce but the powdered adobo which is a blend of spices like garlic powder, salt, cumin, etc) because I found the picadillo a tad bland. To make these appetizer size I cut each round of dough in two semicircles, filled, folded and sealed edges with a fork. You can freeze these before frying, then fry when needed without having to thaw it. My son loves them filled with pizza sauce, mozarella cheese and pepperoni. We call them "empanadillas de pizza", or "pastelillos de pizza". You can fill them with just cheddar cheese, or with guava paste, cooked shredded chicken... well, whatever you are into. Just make sure you don't burn yourself, the filling is very hot and if you don't seal them right they might leak on you and OUCH!
too salty. try 1/2 powder stuff. also put some raisens in.
Excellent. I used the biscuit dough that comes in the cylinders in the dairy section (next to the cheese and butter) because I wanted flaky empanadas. I baked them and they tasted soooo delicious!
OMG ... my new favorite! Out of necessity (not rebellion), I had to change a couple things. First of all, I double the recipe because I have a big family. Next, I only had ground turkey meat (20 oz) so I used that instead of the ground beef. Next I couldn't find the Goya Discos to save my life so I finally settled for pie crust sheets. So because of that I baked these at 425 degrees F for about 20-30 minutes. The whole batch made 20 medium turnorvers. I served these with the Mango Salsa (also on this site) and my family went nuts over these and dovoured almost the whole batch. I kept eating the filling ... so savory and flavorful. I did season the meat with garlic salt and pepper and also added a bit more sofrito, but other than that I followed the measurements (doubling of course) and this recipe is a keeper. Thanks so much for this. My mom was Puerto Rican from Hawaii and she used to make these all the time but she died with the recipe. It brought back great memories.
Wow, just like mom's! These really are fabulous. If made true to the recipe, they are wonderful. My mother always added a couple of small dashes of cinnamon, yes, cinnamon, to the picadillo (which I, of course, had to do), and it makes such a lovely addition. Either way, though I do recommend trying a dash or two of cinnamon, these are a winner!!
This was my first attempt at making empanadas, they turned out great. Loved this filling, and assembling was fun and easy, just don't be in a rush when you prepare this recipe! I baked these at 400* for 30 minutes, just a bit too crunchy, I'll lower the heat to 375* next time and bake only 25 minutes. Thanks for sharing your recipe, Goya! Love your products and your recipes are always spot-on.
This recipe is on point.
I'm not one to measure ingredients, I normally eye-ball it, but this recipe is easy and delicious!!!!!
The time consuming part is letting the pastry dough completely thaw out.
One thing I would add is to add some cheese (cheddar or mozzarella) then your adding the beef to the center of the empanada. It gives it just the right amount of umpf'! lol ... Oh yeah, If you don't have oregeno, using regular bottle of italian seasoning works just as well....
Happy eating and thanks for posting this recipe on here... I LOVE IT!
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make baked ground beef empanadas.
Watch Chef John prepare a sensational long-simmering meat sauce.
Watch Chef John prepare his secret recipe for creamy beef stroganoff.