Goya Hybrid-Style Beef Empanadas

• portioner: 24 servings
• aktiv tid: 10 minutes
• total tid: 1 hour

Ingredienser

2 tbsp. Extra Virgin Olive Oil

1 small yellow onion, finely chopped (about 1 cup)

1 green pepper

1 bay leaf

4 tbsp. GOYA® Sofrito

1/2 cup tomato sauce

1 tsp. Ground Oregano

2 tsp. Minced Garlic, or 4 cloves garlic, finely chopped

1-2 tsp. Paprika

1 tsp. Cumin Seed

⅛ tsp. Crushed Red Peppers

1 lb. ground beef

1 packet sazon

1 tbs white vinegar

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

2 hardboiled eggs, peeled and chopped (optional)

¼ cup sraisins, soaked in hot water and drained (optional)

12 Manzanilla Spanish Olives Stuffed with Minced Pimiento, chopped (about ¼ cup)

2 pkgs. Empanada Dough-Puff Pastry for Baking, thawed OR 2 pkgs

GOYA® Empanada Dough for Frying (Yellow or White), thawed

1 egg, lightly beaten with 2 tsp. water

Instruktioner

Heat oil in large skillet over medium-high heat. Add onions, bell pepper; cook until soft and translucent, about 7 minutes. Add garlic, cook until fragrant, about 30 seconds more.

Add ground beef to onion mixture. Cook, stirring and breaking up meat with wooden spoon, until cooked through, about 8 minutes.

Stir in tomato sauce, olives, Sofrito, Sazón, paprika, cumin and crushed red pepper, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.

Gently mix in chopped eggs, raisins and chopped olives. Set beef mixture aside to cool.

FOR BAKING:

Heat oven to 375° F. Place dough round on work surface. Using heaping tablespoon measure, spoon meat mixture onto center of dough round. Using pastry brush, paint edges of dough with egg wash. Fold dough into half-moon shape; gently press down edges and twist down to seal. Repeat with remaining ingredients.

Divide empanadas among baking sheets, leaving 1½” space between each empanada. Brush tops of empanadas with remaining egg wash. Cook until pastries puff, turn golden brown and filling is hot, about 20 minutes.

FOR FRYING:

Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer).

On a lightly floured work surface, using a rolling pin, roll out discos until ½” 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.

Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.