Craving filipino flavor? learn how to cook goya beef empanadas in just 4 easy steps

Indulge in the exquisite flavors of Goya Beef Empanadas, a delectable fusion of Latin American and Caribbean cuisine. Whether you’re a seasoned empanada enthusiast or a curious culinary explorer, this comprehensive guide will empower you with the knowledge and techniques to create these savory delights in the comfort of your own kitchen.

Gather Your Ingredients

To embark on this culinary adventure, you’ll need the following ingredients:

• 1 package Goya Empanada Dough
• 1 pound ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 green bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 1 can (15 ounces) Goya Tomato Sauce
• 1 teaspoon Goya Adobo Seasoning
• 1/2 cup Goya Pimento Stuffed Olives, chopped
• 1 egg, beaten
• Vegetable oil, for frying

Prepare the Filling

1. Brown the Beef: Heat a large skillet over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
2. Sauté the Vegetables: Add the onion, garlic, green bell pepper, and red bell pepper to the skillet. Sauté until softened, about 5 minutes.
3. Add the Sauce and Seasonings: Stir in the Goya Tomato Sauce and Goya Adobo Seasoning. Bring to a simmer and cook until the sauce has thickened, about 10 minutes.
4. Incorporate the Olives: Fold in the Goya Pimento Stuffed Olives.

Assemble the Empanadas

1. Lay Out the Dough: Unroll the Goya Empanada Dough. Cut out 12 circles using a 4-inch cookie cutter.
2. Fill the Empanadas: Place a generous spoonful of the beef filling in the center of each circle.
3. Seal the Empanadas: Fold the dough over the filling and press the edges together to seal. Use a fork to crimp the edges for a secure hold.
4. Brush with Egg Wash: Brush the empanadas with the beaten egg.

Fry the Empanadas

1. Heat the Oil: Heat vegetable oil in a large skillet or deep fryer to 375°F.
2. Fry in Batches: Carefully drop the empanadas into the hot oil. Fry in batches for 3-4 minutes per side, or until golden brown and crispy.
3. Drain on Paper Towels: Remove the empanadas from the oil and drain them on paper towels to remove excess oil.

Serve and Enjoy

Serve the Goya Beef Empanadas hot with your favorite dipping sauce. They pair perfectly with chimichurri, salsa, or sour cream.

Tips for Success

• Use a sharp knife: A sharp knife will ensure clean cuts when slicing the dough and vegetables.
• Don’t overfill the empanadas: Too much filling can make it difficult to seal the empanadas properly.
• Fry in small batches: Overcrowding the skillet can lower the oil temperature and result in soggy empanadas.
• Adjust the heat: If the oil is too hot, the empanadas will burn before they are cooked through. If the oil is too cold, they will absorb too much oil.

Variations

• Empanada Dough: You can also use homemade empanada dough if you prefer.
• Filling: Feel free to experiment with different fillings, such as chicken, pork, or vegetables.
• Sauce: You can use your favorite tomato sauce or salsa instead of Goya Tomato Sauce.
• Toppings: Top the empanadas with shredded cheese, chopped cilantro, or sliced avocado before serving.

Wrap-Up: A Culinary Masterpiece

With a little practice and attention to detail, you can create mouthwatering Goya Beef Empanadas that will impress your friends and family. These savory delights are a testament to the rich culinary traditions of Latin America and the Caribbean. Embrace the flavors and enjoy the satisfaction of crafting your own homemade empanadas.

Information You Need to Know

Q: Can I bake the empanadas instead of frying them?
A: Yes, you can bake the empanadas at 375°F for 15-20 minutes, or until golden brown.

Q: How long can I store the empanadas?
A: Store the empanadas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer before serving.

Q: What is the best dipping sauce for Goya Beef Empanadas?
A: Chimichurri, salsa, or sour cream are all excellent dipping sauces for Goya Beef Empanadas.