Empanadas. Empanadas are one of my favorite foods to make and also to eat. Empanadas can be eaten for breakfast, lunch and dinner. They can be served as appetizers or snacks, but they can also easily.

Homemade Cuban Beef Empanadas (Empanadas de Carne) are seriously delicious and easy to make. Typically empanadas are a meat-filled dough but the type of dough used is completely up to you. Empanadas are likely to have originated from Galicia, Spain, where they were prepared as a portable and filling meal for working people, providing energy and nutrients needed for a day of hard labor. You can have Empanadas using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Empanadas

Prepare 1 1/2 packages of ground beef.
It's 1 medium of onion.
You need 1 small of can of goya tomato sauce.
You need 10 each of goya spanish olives stuffed with minced pimentoes.
Prepare 4 tbsp of goya sofrito.
Prepare 1 envelope of goya sazon with annatto.
It's 1 tbsp of goya minced garlic.
You need 2 packages of goya discos for empanadas (orange) ones are the best flavor.

Empanadas are a very popular street food in South America (in Brazil they're called 'pastéis' or 'pastel' in singular) and Spain. 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. Chicken empanadas are easy and fun to make, and they are excellent for lunch boxes or for a snack on the go.

Empanadas instructions

brown chopmeat in pan until brown then drain fat and return to pan.
saute onions and miced garlic until soft.
once onions and garlic are done put them in your pan with the chopmeat add remaining ingrediants and simmer with cover on for appox. 15 mins.
make sure your goya discs are thawed before starting once they are you are ready to start filling them use about 11/2 TBS to each disc try to put meat to one side cause you need to fold over and take a fork and press and seal shut.
in a large pot fill with about 5 cups of oil make sure oil is hot enough then put empandas in cooking about 1 1/2 mins on each side then let them drain on paper towels.

For best flavor, make the filling ahead. There are as many variations of empanadas as there are cooks in Argentina. recipes. If you love empanadas, our basic take on the classic Latin-American turnover is sure to please. They can even be prepped ahead of time and frozen, then baked for a quick dinner. These fried empanadas are the best!