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Receta Beef Empanadas
by Chef Janaina - Big City Chefs

Beef Empanadas
Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 tbsp. olive oil
  • ½ lb. ground beef
  • ½ medium yellow onion, finely chopped (about ½ cup)
  • ¼ cup tomato sauce
  • 6 Spanish Olives Stuffed with pimientos, thinly sliced
  • 2 cloves garlic, finely chopped
  • ½ tsp. Dried Oregano
  • salt and Ground Black Pepper, to taste
  • 1 package (14 oz.) GOYA Discos (Yellow or White), thawed
  • canola oil, for frying

Direcciones

  1. Heat oil in a large skillet over medium heat.
  2. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes.
  3. Add onions and cook until soft, about 5 minutes more.
  4. Stir in tomato sauce, olives, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
  5. On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter.
  6. Spoon about 1 tbsp. meat mixture into middle, fold in half to
  7. form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
  8. Fill a deep saucepan with oil to a depth of 2½”.
  9. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer).
  10. Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes.
  11. Transfer to paper towels to drain.
  12. Serve w/ chimichurri sauce