Empanadas - Beef Turnovers

beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork offers cost savings.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat adds fiber, while store-bought saves time.

olives

🥗Healthier: capers

💰Cheaper: pickles

Capers provide a similar briny flavor, while pickles are often less expensive.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: none

Tofu can mimic the texture and add protein.

Preheat the pan over medium-high heat.

Add 1 tablespoon of extra virgin olive oil to the pan.

Add 1/2 pound of ground beef to the pan and cook.

Add 6 thinly sliced Monzania olives, 1/2 teaspoon of minced garlic, and 1/2 teaspoon of oregano to the beef.

Stir in 1/4 cup of Goya tomato sauce and 2 tablespoons of soprito.

Cook the mixture for about 15 minutes to thicken and combine flavors, then let it cool.

On a lightly floured work surface, take a Goya disco and roll it out with a rolling pin to make it about 1/2 inch larger.

Place a spoonful of the cooled filling just off center of the disco.

Moisten the edge of the disco with water to help seal it.

Fold the disco over to form a half-moon shape and press to seal.

Use a fork to press around the edge to ensure it is fully sealed.

Heat about 2 inches of oil in a heavy pot over medium-high heat.

Check if the oil is ready by looking for a shimmery appearance and a temperature of about 350°F.

Gently place the empanadas in the hot oil, being careful not to overcrowd the pot.

Fry until light golden brown on the bottom, then gently flip them over.

Cook for about 2 minutes more until they are golden brown and crispy.

Transfer the empanadas to a paper towel-lined tray to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens