Empanadas (Beef Turnovers) Recipe

Name: Empanadas (Beef Turnovers)
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Ingredients: 1 tablespoon Goya Extra Virgin Olive Oil; 0.5 pound ground beef; 0.5 medium yellow onion, finely chopped; 0.25 cup Goya Tomato Sauce; 6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced; 2 tablespoons Goya Sofrito; 1 packet Sazon Goya with Coriander and Annatto; 1 teaspoon Goya Minced Garlic; 0.5 teaspoon Goya Dried Oregano; Goya Ground Black Pepper, to taste; 1 (14 ounce) package yellow or white Goya Discos empanada discs, thawed; 1 quart Goya Corn Oil, for frying

Cook Time: 50 minutes

Ingredients

1 tablespoon Goya Extra Virgin Olive Oil
pound ground beef
medium yellow onion, finely chopped
cup Goya Tomato Sauce
6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tablespoons Goya Sofrito
1 packet Sazon Goya with Coriander and Annatto
1 teaspoon Goya Minced Garlic
teaspoon Goya Dried Oregano
Goya Ground Black Pepper, to taste
1 (14 ounce) package yellow or white Goya Discos empanada discs, thawed
1 quart Goya Corn Oil, for frying

Directions

Gather all the ingredients and have them ready.
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, stirring occasionally, until the meat is browned and crumbly (about 10 minutes).
Add the chopped onions to the skillet and cook for another 5 minutes, or until the onions are soft and translucent.
Stir in the tomato sauce, sliced olives, sofrito, sazn seasoning, minced garlic, oregano, and black pepper. Lower the heat to medium-low and let the mixture simmer for 15 minutes, or until it thickens.
On a lightly floured surface, roll the empanada discs until they are about inch larger in diameter than their original size.
Place approximately 1 tablespoon of the beef mixture in the center of each disc.
Moisten the edges of each disc with a little water, then fold it in half to form a half-moon shape. Pinch the edges together to seal the empanada. You can also use a fork to seal the edges securely.
Heat 2 inches of corn oil in a deep fryer or a large saucepan to 350F (175C). Fry the empanadas in batches, flipping them once, for 4 to 6 minutes, or until they are golden brown and crispy.
Once fried, transfer the empanadas to paper towels to drain excess oil.
Serve hot and enjoy!

Cooking Tip: For crispy empanadas, if you don't have a deep-fry thermometer, you can test the oil temperature using a wooden spoon. Simply place the handle of the spoon into the oil. If you see a steady stream of bubbles, the oil is at the right temperature. If the bubbles are rapid, the oil is too hot; if only a few bubbles appear, it's too cold.

Empanadas (Beef Turnovers) Recipe

Empanadas are a beloved dish in many Latin American and Spanish-speaking countries, and the recipe for beef turnovers, also known as empanadas, is no exception. These delicious pastries are made by filling dough with seasoned ground beef, tomatoes, olives, and various spices, then folding and frying them to golden perfection.

Origin and History

The history of empanadas can be traced back to Spain, where they were likely influenced by a mixture of Arabic, Spanish, and European culinary traditions. The name "empanada" comes from the Spanish word "empanar," meaning "to bread" or "to coat in bread," referencing the method of wrapping the filling in dough before cooking. Empanadas have evolved over centuries and spread across Latin America, where each country developed its own unique variations. The Latin American versions are often made with different fillings, such as beef, chicken, or vegetables, and can be either baked or fried.

Regional Variations

Empanadas are a staple in many Latin American countries, but their preparation and ingredients can vary widely by region. In Argentina, empanadas are commonly filled with beef, onions, olives, and boiled eggs, while in Colombia, they may be made with potatoes or other local vegetables. In Puerto Rico and the Dominican Republic, empanadas are often filled with seasoned beef (picadillo), similar to the recipe here. Additionally, empanadas in Chile can be made with a variety of fillings, including seafood, while in Mexico, they are commonly filled with cheese or beans.

Comparison with Similar Dishes

Empanadas are often compared to other stuffed pastry dishes such as hand pies, calzones, or turnovers from other parts of the world. What sets empanadas apart is the distinctive Latin American twist in flavor and ingredients, such as the use of sofrito, sazn seasoning, and Spanish olives. Unlike calzones, which are typically larger and pizza-inspired, empanadas are usually smaller and more versatile in their fillings. Additionally, while hand pies are often baked, empanadas in many Latin American countries are traditionally fried, giving them a crisp texture.

Where Are They Usually Served?

Empanadas are enjoyed in various settings, from casual street food stands to family gatherings and festive occasions. In Argentina, they are a popular appetizer at barbecues (asados), while in Colombia, they might be served as part of a larger meal or snack during celebrations. In Puerto Rico, they are often eaten as a quick lunch or dinner and are a common dish at parties or picnics. They are also frequently enjoyed as an appetizer or tapa in Spain, where they can be found at tapas bars alongside other small bites. In all these regions, empanadas bring people together as a comforting and satisfying food.

Interesting Facts

Empanadas are often used as a way to use up leftovers, as they can be filled with nearly any type of meat, vegetables, or cheese.
Empanadas have a rich history and can be found in various forms across the globe, from the Mediterranean to Latin America and beyond.
In some regions, empanadas are eaten on holidays such as Christmas and New Year's, often served with cider or wine.
In Argentina, empanadas are sometimes baked in wood-fired ovens, giving them a smoky flavor.
Many families pass down their unique empanada recipes through generations, often altering the filling based on family traditions and regional influences.

FAQ about Empanadas (Beef Turnovers) Recipe

Leftover empanadas should be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. To freeze, place the cooked empanadas in a single layer on a baking sheet, freeze them until solid, then transfer them to a freezer bag or airtight container. They can be stored in the freezer for up to 3 months. To reheat, fry or bake them from frozen.

Yes, you can prepare the filling a day in advance. Simply cook the beef mixture, let it cool, and store it in an airtight container in the refrigerator. When you're ready to assemble the empanadas, just spoon the chilled filling into the dough and proceed with the recipe as usual.

Yes, you can bake empanadas if you prefer a lighter option. Preheat your oven to 375°F (190°C). Brush the empanadas with a little olive oil and place them on a baking sheet. Bake for 20-25 minutes or until they are golden and crisp. Keep in mind that baking may not give you the same crispy texture as frying.

If you can't find Goya Discos, you can use other types of dough such as pie crust or refrigerated biscuit dough. Simply roll out the dough to the desired size and follow the rest of the recipe. Keep in mind that the texture may vary depending on the type of dough you choose.

To prevent the filling from leaking, ensure that the empanadas are sealed tightly. You can use a fork to press down on the edges, creating a crimped seal. If you're worried about leaks, you can also slightly moisten the edges with water before sealing them.

Yes, empanadas are very versatile. You can experiment with different fillings, such as shredded chicken, cheese, vegetables, or even sweet fillings like fruit and sugar. Just be sure to adjust the cooking time if you change the filling.

Yes, you can use ground turkey, chicken, or even ground pork instead of beef. Each meat will add its own unique flavor, so feel free to experiment with different options based on your preferences.

For frying, it is recommended to use a neutral oil with a high smoke point, such as corn oil, vegetable oil, or canola oil. Goya Corn Oil is a popular choice in this recipe, but any similar oil will work.

To check if the oil is at the correct temperature (350°F or 175°C), you can use a deep-fry thermometer. If you don't have one, place the handle of a wooden spoon into the oil. If small bubbles form around the wood, the oil is ready. If the bubbles are too rapid or sparse, the oil is either too hot or too cold.

Yes, you can freeze empanadas before frying. Simply assemble the empanadas, place them on a baking sheet, and freeze them until solid. Once frozen, transfer them to a freezer bag or airtight container. When ready to cook, fry or bake them directly from frozen. No need to thaw.

Comments

LatinaCook

10/06/2025 01:52:54 PM

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!

Lisa4Dennis

08/14/2012 09:46:26 AM

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.

Mavis

10/31/2016 11:31:14 PM

Dee. Lish. Us. I followed the instructions for the meat as written, and it was soooo tasty. I made a slight tweak as an alternative to frying the empanadas. Instead of deep frying, lightly brush them with olive oil and bake them in the oven on 350 for about 12 to 15 minutes (or until the nice brown color appears). Both ways are delicious. Thank you for sharing this recipe!

Eloarlovesfood

04/17/2021 07:38:48 PM

Very delicious. Better than some we bought from an Argentinian bakery. But I don’t live somwhere where Goya discs are easily found so I used 1 can of Grands biscuit dough which yields 8 biscuits or 8 large empanadas. I used a plastic empanada press so I wouldn’t have to manually pinch the edges. Don’t forget to drain the meat of grease after you brown it. The recipe left that out. The filling can be made 1-day ahead. I fried 2-3 empanadas at a time in a 4-qt pot. I have a family of 4. Two empanadas per person and a side of Spanish rice was a satisfying meal.

Femali

05/17/2019 08:32:37 PM

Addicted to these meat pies!! Only thing different was, I used rhodes frozen rolls and rolled them out after defrosting for 4 hours. Baked at 400° oven for 12 - 18 min. Depending on size with egg wash on top they are perfectly browned. We LOVE THESE!! Thanks to all the empanada recipes I read!! 10 stars

Sandie L

10/03/2021 06:03:17 PM

Found discos at Walmart, frozen. (Also found them in save a lot, price rite, price chopper) I made these with some frozen pigeon peas instead of olives. We aren’t big olive fans. I doubled the recipe and the left over meat mixture I added to yellow Spanish rice. (Aroz con gandules) I froze most of the empanadas before frying to eat with another meal or midnight snack.

Faith N

08/18/2013 07:50:37 PM

We thoroughly enjoyed these. I omitted the olive oil (as someone else said, the beef makes plenty), I drained that off the meat after it was cooked and before adding the onions (the recipe didn't say to but I couldn't see myself cooking with that still in there) and I omitted the olives as none of us eat them. They had a great flavor but it was missing something. Next time I'll add some cayenne pepper and cheddar cheese. Also, we couldn't find the discos anywhere around here. I used pie crust dough instead, which made them flaky and delicious. Thanks for a keeper, Goya!

krjames

08/30/2020 10:05:25 PM

This was my first time making empanadas and they came out perfect! Easy and delicious. I read the reviews of others so I made them three different ways. I tried them in the air fryer, in the oven and frying. All three were delicious. My teens preferred the fried version. My only change to the recipe was that I used refrigerated piecrust only because I could not find the Goya product.

terriyaki2

03/29/2015 10:55:24 AM

Love these! I made extra meat filling the first time and froze. Now today I have another package of Goya discos and the defrosted meat. Making munchies for the March Madness game. Go Zags! Will add cilantro, cinnamon and nutmeg to this batch. Sounds good! I also bake at 350 for about 30 minutes instead of frying.

ani831

03/08/2016 02:23:03 PM

My family can't get enough of these delicious turnovers. I use 2 Tbsp filling for the smaller disc and double the recipe, for 20 empanadas. I make ahead and freeze, using the same wax paper it comes with to separate them. This makes it easy to grab only a few to fry up whenever you want. I follow the recipe precisely and they are perfect every time.

SJBKENDRICK

12/27/2011 02:12:55 PM

Really great recipe. I thought it was missing a little heat so I added cayenne pepper and a few splashes of balsamic vinegar. I also used refrigerated pie crust with a 4-in cookie cutter. The crust was flaky and the filling was so delicious.

KATHRASHER7

12/28/2024 11:22:05 AM

I followed the recipe exactly, and they turned out perfectly!

Gary Williams

09/03/2024 03:17:55 PM

Even my picky friend loved it.

Ronald Torres

02/18/2024 03:18:30 PM

Made it last night — everyone complimented it.

MintThyme7423

02/03/2023 10:18:40 PM

LOVE THEM, YOU CAN ALSO MIX THE GRND BEEF WITH SAUSAGE.

Sherri_Nicole

01/28/2023 05:37:55 PM

I couldn't find the Goya discs anywhere so I made my own dough, but my family absolutely loved these empanadas! I would highly recommend them to anyone!

Allrecipes Member

11/26/2022 06:24:20 PM

This is a great recipe!

Amanda Smith

06/06/2021 09:21:56 PM

LOVE THIS RECIPE! ITS AMAZING! We didn't use all goya ingredients for like garlic, sauce etc we used other brands ... but it was amazing.

Barbara Tamburo

12/04/2020 12:17:36 AM

I added a couple of my own things. A little cilantro, chili, and whole diced Anaheim pepper with seeds. Yummy. I admit I do like a little spice to my food.

Ssesy Lainez Henriquez

09/18/2020 07:13:12 PM

Do the seasonings and cheese by heart.

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Empanadas (Beef Turnovers) Recipe

Origin and History

Regional Variations

Comparison with Similar Dishes

Where Are They Usually Served?

Interesting Facts

FAQ about Empanadas (Beef Turnovers) Recipe