Prep Time: 45 minutes

Cook Time: 50 minutes

Total Time: 1 hour 35 minutes

Servings: 4



1 tbsp. Goya Extra Virgin Olive Oil

½ lb ground beef

½ medium yellow onion, finely chopped

¼ cup Goya Tomato Sauce

6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced

2 tbsp. Goya Sofrito

One packet of Sazon Goya with Coriander and Annatto

1 tsp. Goya Minced Garlic

½ tsp. Goya Dried Oregano

Goya Ground Black Pepper, to taste

1 (14 oz.) package of yellow or white

Goya Discos empanada discs, thawed

1 quart Goya Corn Oil for frying



A giant skillet with medium heat is used to heat the olive oil. Add the ground beef, warmth, and stir for 10 minutes or until it is browned and crumbly. Add the onions and simmer for 5 minutes or until tender. Add the tomato sauce, olives, garlic, oregano, pepper, sofrito, and sazón. Medium-low heat should cook the mixture for around 15 minutes or until it thickens.

Roll out empanada disks on a lightly dusted surface until they are 1/2 inch bigger in diameter. Each disk should have 1 tbsp of the meat mixture in the center. Water-wet, the disk edges fold half over the filling to make a half-moon shape and pinch to seal (or fork-seal).

Heat 2 1/2 inches of corn oil to 350 degrees F (175 degrees C) in a deep fryer or large saucepan. Fry empanadas in batches for 4 to 6 minutes, flipping once, until crisp and golden brown. To drain, transfer to paper towels.