Best 4 Empanadas Beef Turnovers Recipes

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**Empanadas: A Taste of Latin American Delights**

Empanadas, a culinary creation originating from the heart of Latin America, are delectable turnovers that have captured the taste buds of food enthusiasts worldwide. These savory pastries come in a myriad of irresistible forms, each boasting unique fillings that burst with flavor. From the classic and comforting beef empanadas, with their rich and savory ground beef filling, to the tantalizing chicken empanadas, brimming with juicy chicken and aromatic spices, this diverse selection of recipes caters to every palate. Vegetarians will delight in the vibrant vegetable empanadas, bursting with the goodness of fresh vegetables and herbs. And for those with a sweet tooth, the dessert empanadas, filled with sweet fruits or decadent chocolate, promise an unforgettable taste sensation. Embark on a culinary journey through Latin America with these exquisite empanada recipes, and discover the vibrant flavors that make this dish a beloved treasure.

Let's cook with our recipes!

EMPANADAS (BEEF TURNOVERS)



Empanadas (Beef Turnovers) image

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.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 1h20m

Yield 4

Number Of Ingredients 12

1 tablespoon Goya Extra Virgin Olive Oil
½ pound ground beef
½ medium yellow onion, finely chopped
¼ 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
½ teaspoon Goya Dried Oregano
Goya Ground Black Pepper, to taste
1 (14 ounce) package Goya Discos (yellow or white), thawed
Goya Corn Oil, for frying

Steps:

  • 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. Add onions and cook until soft, about 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.
  • 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, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
  • Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.

EMPANADAS (BEEF TURNOVERS)



Empanadas (Beef Turnovers) image

I adore empanadas. Empanadas are a ubiquitous snack in Argentina. Rosa Angelita Castro de Flores learned to make these from her mother, Sara Julia Castro, who came from the northern province of Catamarca. She shared this recipe with Saveur Magazine. Time does not include chill time. You can save time and use pastry sheets if you need to. Also, I do not particularly like raisins so I omit them.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 55m

Yield 12 Empanadas

Number Of Ingredients 19

3/4 cup lard or 3/4 cup vegetable shortening
2 3/4 cups flour
2 teaspoons salt
1 pinch paprika
3 tablespoons olive oil
1 small yellow onion, peeled and minced
1/2 small red bell pepper, cored, seeded, and finely diced
1/2 chicken bouillon cube
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
3/4 lb boneless beef shoulder, finely diced
salt
1 small russet potato, peeled, finely diced, and boiled
1/3 cup raisins (optional)
8 green Spanish olives, pitted and chopped
3 scallions, trimmed and chopped
1 hard-boiled egg, peeled and chopped

Steps:

  • For the dough: Heat 1 cup water and lard together in a medium saucepan over medium heat until the liquid is warm and the lard has melted. Meanwhile, mix together flour and salt in a large mixing bowl. Make a well in the center of the flour. Put paprika in well, then add a little of the warm liquid and stir with your fingertips to make a wet paste. Pour in remaining liquid while using your hand to work the flour into the liquid. Continue to work dry ingredients into wet ingredients with your hands to form a wet, oily dough. Wrap dough in plastic and refrigerate until dough is chilled, about 2 hours.
  • For the filling: Heat oil in a large skillet over medium heat. Add onions, bell peppers, bouillon cube, paprika, red pepper flakes, white pepper, and cumin, and cook until onions are soft, about 7 minutes. Add beef, season to taste with salt, and cook, stirring, until meat is browned, about 5 minutes. Transfer filling to a large bowl and set aside to cool. Once filling has cooled, add potatoes, raisins, olives, scallions, and egg. Adjust seasonings. Cover with plastic wrap and set aside.
  • Preheat oven to 400°. Tear off pieces of dough and, with your hands, roll into about 12 golf-size balls. Using a rolling pin, roll out dough balls on a lightly floured surface into 5'' circles. To assemble empanadas, place about 3 tablespoons of filling in the center of each dough circle. Fold over and press the edges firmly to seal, starting from the middle and working out to the edges. Curve the ends of the empanada to form a crescent. To make the ''rope'' around edge, pinch 1/2'' of one corner edge between your thumb and index finger and fold edge over onto itself. Pinch and pull another 1/2'' of the edge and fold again, making a rough triangle over the first fold. Repeat this folding around edge, pressing each fold tight. Place empanadas on a cookie sheet and bake until golden brown, 15-20 minutes.

EMPANADAS - BEEF TURNOVERS



Empanadas - Beef Turnovers image

Number Of Ingredients 12

1 tbsp. GOYA® Extra Virgin Olive Oil
1/2 lb. ground beef
1/2 medium yellow onion, finely chopped (about 1/2 cup)
1/4 cup GOYA® Tomato Sauce
6 GOYA® Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tbsp. GOYA® Sofrito
1 packet Sazon GOYA® with Coriander and Annatto
1 tsp. GOYA® Minced Garlic or 2 cloves garlic, finely chopped
1/2 tsp. GOYA® Dried Oregano
GOYA® Ground Black Pepper, to taste
1 package (14 oz.) GOYA® Discos (Yellow or White), thawed
GOYA® Corn Oil, for frying

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. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
  • 2. On a lightly floured work surface, using a rolling pin, roll out discos until 1/2" larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
  • 3. Fill a deep saucepan with oil to a depth of 2 1/2". Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 to 6 minutes. Transfer to paper towels to drain.

EMPANADAS (BEEF TURNOVERS)



Empanadas (Beef Turnovers) image

When my husband and I went to Puerto Rico on vacation 3 years ago, we loved the food. In particular, we loved empanadas. Since then, I have been looking for a recipe to make them at home. This recipe came from Goya, and it is perfect! Easy and delicious, and it takes us back to Puerto Rico every time I make them. Photos are my...

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.)

Tips:

  • Use a sharp knife to thinly slice the beef, against the grain, for tender results.
  • Don't overfill the empanadas, or they will be difficult to seal and may burst during frying.
  • To prevent the empanadas from sticking to the pan, make sure the oil is hot enough before adding them.
  • Fry the empanadas in batches, so they don't overcrowd the pan and cook evenly.
  • Drain the empanadas on paper towels to remove excess oil before serving.
  • Serve the empanadas with your favorite dipping sauce, such as salsa, guacamole, or sour cream.

Conclusion:

These beef empanadas are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are perfect for parties or potlucks, and they can also be frozen for later. With a crispy, flaky crust and a savory beef filling, these empanadas are sure to be a hit with everyone who tries them.

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