EMPANADAS (BEEF TURNOVERS)

Empanadas (Beef Turnovers) image

Provided by Carol Perricone

Categories Beef

Time 1h5m

Number Of Ingredients 12

1 Tbsp olive oil, extra virgin
1/2 lb ground beef
1/2 medium yellow onion, finely chopped
1/4 c tomato sauce
6 spanish olives stuffed with pimientos, thinly sliced
2 Tbsp goya sofrito
1 pkg sazon goya with coriander and annatto
1 tsp minced garlic
1/2 tsp dried oregano
ground black pepper to taste
1 14 ounce pkg goya discos, thawed
egg wash (beat a raw egg and brush over empanada)

Steps:

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.
2. Add onions, and cook 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano, and black pepper. Lower heat to medium-low, and simmer until mixture thickens, about 15 minutes.
3. On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, moisten edges with water, fold in half to form a half moon, and seal closed with a fork.
4. Place empanadas on a non-stick cookie sheet, brush with egg wash, and bake in a 350 degree oven for 20 minutes. (the empanadas can also be deep fried in oil for 4-6 minutes, flipping once, until crisp and golden brown, drained on paper towels before serving.)