Beef Empanadas. Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course.

Empanadas are a popular street food and fun to re-create in your own kitchen. These empanadas have a hearty beef and vegetable filling encased in tender cream cheese pastry crust. Traditionally empanadas are fried, but Lucinda prefers to make a healthy version by baking them. You can cook Beef Empanadas using 15 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Beef Empanadas

Prepare of Empanada discos (rounds).
It's 1 lbs of ground beef.
Prepare Half of a cup of raw diced green beans.
It's 1 of small onion diced.
Prepare 3 cloves of garlic minced.
Prepare Packet of Goya Sazon culantro y achiote.
You need 2 Tablespoon of Recaito.
You need Half of a teaspoon of oregano.
It's Half of a teaspoon of salt.
It's of Quarter teaspoon of pepper.
It's of Quarter teaspoon of garlic powder.
You need of Quarter teaspoon of crushed red chili flake.
Prepare Tablespoon of cornstarch and tablespoon of water mixed together.
It's of Oil for frying.
It's of Quarter cup of tomato sauce.

From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). The main idea is there: ground beef flavored with sautéed onion, garlic, oregano, tomato, and pickled jalapeños. But if you really want to up your game, I highly recommend adding a splash of red. Baked Beef Empanadas filled with juicy, taco-seasoned ground beef and melty Cheddar cheese come perfectly packaged in a golden exterior of buttery, flaky pie crust.

Beef Empanadas instructions

Defrost your Empanada rounds. Saute the onion, garlic, and green beans in olive oil for about 10 minutes. Add the ground beef until fully cooked. Add the rest of the seasonings and the tomato sauce. cook another 5 minutes. Once the beef mixture is cooked through and has thickened put it aside to cool for about 10 minutes..
Start preparing your Empanada rounds by flattening each one out with a rolling pin. Use about a tablespoon to 2 tablespoons of beef mixture and put it in the middle of the round. Fold the empanada round over the mixture to make a half moon, sealing everything inside. Mix together the cornstarch and water and use it as a glue to seal the empanadas. You can use a fork to seal the edges or simply pinch and twist the edges all the way around..
Fry each empanadas in hot oil for about 2 to 3 minutes per side. They will puff up so pay close attention..

They're the ideal choice for a party appetizer as they can be made in advance and frozen for later! Then it only gets better from here. Beef empanada assembly: Place a generous amount of the beef picadillo filling on the center of each empanada disc. Fold the empanada discs and gently seal the edges with your fingers. Then twist and fold the edges of the empanadas with your fingers.