Venezuelan Turnovers – Empanadas

Name: Venezuelan Turnovers – Empanadas
Prep time: 10M
Total time: 60M
Yield: 24 Empanadas
Cuisine: South America
Ingredients: 1 lb. Venezuelan Turnovers – Empanadasground beef; Adobo All-Purpose Seasoning with CuminGOYA® Adobo-All Purpose Seasoning with Cumin, to taste; 2 tbsp. Corn OilGOYA® Corn Oil; 1 cup Venezuelan Turnovers – Empanadasonions, finely chopped; ½ cup Venezuelan Turnovers – Empanadasgreen pepper, finely diced; ½ cup Venezuelan Turnovers – Empanadasred bell pepper, finely chopped; 1 tbsp. Minced GarlicGOYA® Minced Garlic or 2 cloves fresh garlic, minced; ⅛ cup Pitted AlcaparradoGOYA® Alcaparrado - Pitted Manzanilla Olives with Pimientos and Capers, finely chopped; 1 can Tomato SauceGOYA® Tomato Sauce; 1 packet Sazón without AnnattoGOYA® Sazón without Annatto; 2 Masarepa – Pre-Cooked Yellow Corn Mealbatches of GOYA® Masarepa – Pre-Cooked Yellow Corn Meal, prepared according to package directions; Corn OilGOYA® Corn Oil for frying

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These delicious Venezuelan Turnovers – Empanadas are another yummy treat you won’t want to miss making at home. To ensure success, always count on GOYA® <a title="Masarepa – Pre Cooked Yellow Corn Meal" href="https://goya.com/en/products/masarepa-pre-cooked-yellow-corn-meal" data-udi="https://goya.com/en/products/masarepa-pre-cooked-yellow-corn-meal">Masarepa – Pre-Cooked Yellow Corn Meal</a> along with ground beef, onions, GOYA® <a title="Tomato Sauce" href="https://goya.com/en/products/tomato-sauce" data-udi="https://goya.com/en/products/tomato-sauce">Tomato Sauce</a>, peppers, GOYA® <a title="Alcaparrado" href="https://goya.com/en/products/olives-and-capers/alcaparrado-and-salad-olives#alcaparrado#alcaparrado" data-udi="https://goya.com/en/products/olives-and-capers/alcaparrado-and-salad-olives#alcaparrado" data-anchor="#alcaparrado">Alcaparrado</a>, and a few other ingredients to make these empanadas your favorites.

Total Time

60m

Prep Time:10m

Yields:24 Empanadas

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Ingredients

1 lb.

ground beef

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

2 tbsp.

GOYA® Corn Oil

1 cup

onions, finely chopped

½ cup

green pepper, finely diced

½ cup

red bell pepper, finely chopped

1 tbsp.

GOYA® Minced Garlic or 2 cloves fresh garlic, minced

⅛ cup

GOYA® Pitted Alcaparrado , finely chopped

1 can
(8 oz.)

GOYA® Tomato Sauce

1 packet

GOYA® Sazón without Annatto

batches GOYA® Masarepa – Pre-Cooked Yellow Corn Meal , prepared according to package directions

GOYA® Corn Oil , for frying

Directions

Kitchen View

Step 1

Season meat with Adobo. In skillet, heat oil on medium high. Cook meat until pink is gone. Stir in onion, pepper, garlic, Alcaparrado, tomato sauce and Sazón. Cook, stirring often until most of the liquid has evaporated (about 20 minutes). Cool.

Step 2

Prepared dough should be moist and should hold together, but it should not stick to your fingers. Start with about ½ cup of dough and roll into a ball between palms of your hands. Working on a sheet of non-stick parchment paper, form the ball into a 5-inch circle about 1/8 inch thick. Place a generous tbsp. of filling on one half of circle and using parchment paper close dough over to form a semi-circle. To seal and trim edges of the empanada, press lip of inverted bowl over semi-circle shaped patty. Repeat for all the Empanadas.

Step 3

In large skillet on medium high, heat ½ inch of oil until hot but not smoking. Cook empanadas in batches, turning once or twice until lightly browned. Drain on paper towel. Do not over crowd skillet or let oil get too hot.