How Much Beef Do I Need for 100 Empanadas
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11/01/2010
In case someone is overwhelmed with the Goya products list in this recipe, it is perfectly fine to use ANY olive oil, ANY tomato sauce, ANY spanish olives, fresh garlic, dried oregano, etc. The only Goya products you would probably need are the Sazon, the sofrito (unless you make your own, there's a good recipe for it here) and the discos (which is the premade dough that comes ready, frozen in round shape and in packs of 10). Yes, you can make your own dough but I like Goya discos, they are good, convenient and cheap. I added some adobo Goya (not the chipotle sauce but the powdered adobo which is a blend of spices like garlic powder, salt, cumin, etc) because I found the picadillo a tad bland. To make these appetizer size I cut each round of dough in two semicircles, filled, folded and sealed edges with a fork. You can freeze these before frying, then fry when needed without having to thaw it. My son loves them filled with pizza sauce, mozarella cheese and pepperoni. We call them "empanadillas de pizza", or "pastelillos de pizza". You can fill them with just cheddar cheese, or with guava paste, cooked shredded chicken... well, whatever you are into. Just make sure you don't burn yourself, the filling is very hot and if you don't seal them right they might leak on you and OUCH!
08/14/2012
OMG ... my new favorite! Out of necessity (not rebellion), I had to change a couple things. First of all, I double the recipe because I have a big family. Next, I only had ground turkey meat (20 oz) so I used that instead of the ground beef. Next I couldn't find the Goya Discos to save my life so I finally settled for pie crust sheets. So because of that I baked these at 425 degrees F for about 20-30 minutes. The whole batch made 20 medium turnorvers. I served these with the Mango Salsa (also on this site) and my family went nuts over these and dovoured almost the whole batch. I kept eating the filling ... so savory and flavorful. I did season the meat with garlic salt and pepper and also added a bit more sofrito, but other than that I followed the measurements (doubling of course) and this recipe is a keeper. Thanks so much for this. My mom was Puerto Rican from Hawaii and she used to make these all the time but she died with the recipe. It brought back great memories.
03/30/2011
Excellent. I used the biscuit dough that comes in the cylinders in the dairy section (next to the cheese and butter) because I wanted flaky empanadas. I baked them and they tasted soooo delicious!
04/07/2011
Wow, just like mom's! These really are fabulous. If made true to the recipe, they are wonderful. My mother always added a couple of small dashes of cinnamon, yes, cinnamon, to the picadillo (which I, of course, had to do), and it makes such a lovely addition. Either way, though I do recommend trying a dash or two of cinnamon, these are a winner!!
11/25/2012
This was my first attempt at making empanadas, they turned out great. Loved this filling, and assembling was fun and easy, just don't be in a rush when you prepare this recipe! I baked these at 400* for 30 minutes, just a bit too crunchy, I'll lower the heat to 375* next time and bake only 25 minutes. Thanks for sharing your recipe, Goya! Love your products and your recipes are always spot-on.
10/31/2016
Dee. Lish. Us. I followed the instructions for the meat as written, and it was soooo tasty. I made a slight tweak as an alternative to frying the empanadas. Instead of deep frying, lightly brush them with olive oil and bake them in the oven on 350 for about 12 to 15 minutes (or until the nice brown color appears). Both ways are delicious. Thank you for sharing this recipe!
02/09/2011
This recipe is on point. I'm not one to measure ingredients, I normally eye-ball it, but this recipe is easy and delicious!!!!! The time consuming part is letting the pastry dough completely thaw out. One thing I would add is to add some cheese (cheddar or mozzarella) then your adding the beef to the center of the empanada. It gives it just the right amount of umpf'! lol ... Oh yeah, If you don't have oregeno, using regular bottle of italian seasoning works just as well.... Happy eating and thanks for posting this recipe on here... I LOVE IT!
12/27/2011
Really great recipe. I thought it was missing a little heat so I added cayenne pepper and a few splashes of balsamic vinegar. I also used refrigerated pie crust with a 4-in cookie cutter. The crust was flaky and the filling was so delicious.
12/28/2010
Fantastic!
06/14/2014
This recipe is actually good. I used Goya Ground Beef and Goya Yellow Onion instead, and it perfectly works too.
08/30/2010
I have always wondered how to make empanadas and this recipe breaks it down for me, I can't wait to try it.
05/04/2012
I wish I could give these more stars, because I absolutely would! I have never made anything like this before, but it intrigued me, so I took a chance and gave it a try...I am so glad that I did (and so is hubby and the little guy, lol). These were absolutely FANTASTIC and so simple to make! The only Goya products I used were the Discos (I could only find the achiote ones, which I was unsure of, but they were great), the Sofrito and the Sazon. I fried these up in my deep fryer, and they cooked up perfectly. I really cannot believe how good these were and how big of a hit they were with my family. I got 8, and I froze the leftovers (already cooked) for another time, so we'll see how that goes. I will definately make these again, anytime~YUM! Thanks for sharing. :)
11/14/2011
Perfect recipe (with some spanish olive juice added to meat)! This recipe taste closest to my mothers'... I've been looking for something this familiar since I was 9 years old! That's 20+ years... Thank you for posting... My search is over... :)
08/25/2013
I tried this recipe basically to give the empanada dough a try. I did not add alot of the seasoning because it was just too much salt. I used the Adobo only and I BAKED them instead of submerging them in all that oil. They were crispy with just a swipe of olive oil and were awesome.
05/05/2011
So easy, and delicious!!! Can't wait to make thee again.
05/15/2011
Flavor was great but yield was off. Only 10 empanadas with a 1/2 lb of ground beef.
09/04/2012
This five star rating is for the meat mixture. The frozen Goya discos, sadly, were not to be found in our area. I wanted to try the meat mixture first before ambitiously tackling the pastry aspect, so I used the meat mixture in enchiladas. The sofrito and sazon were also not to be found but was able to get them from Amazon with free shipping and I'm glad I did. Next time I'll tackle the pastry part with alternate helpful suggestions from other reviewers. Now I'm inspired to try other recipes using sazon and sofrito.
12/06/2011
My husband really enjoys this recipe. I made it as is, which is great, then upon my husbands request added peas and carrots instead of olives. We had them once like that at a Dominican place, and have never found them like that again. I go heavy on the sofrito. I make them and freeze them so they are always available for him to cook up.
11/25/2013
I'm new at making empanadas but love this recipe. How could you go wrong with Goya. I used the discos, sofrito, sazon and the tomato sauce. Their products are very well made and not salty. This was an excellent recipe and very easy to follow. Everything was perfect for a Sunday football afternoon dinner. I made the empanadas along with the Goya rice with black beans mix and Progresso cheesy enchilada soup. I also served nacho chips with salsa and chipotle baha dip with two different types of mexican beer. It was a fun, delicious meal on a very cold day. My family loved it. The only thing I might change would be to use the smaller discos. I used the larger ones and we cut them in half as they were easier to eat. I doubled the recipe and made a big batch and unfortunately I only have three leftover. The next time I will definitely make more to freeze for another meal.
01/04/2015
These were very good. I followed the recipe exactly as it's written, and I was not disappointed. The only reason that I'm giving this recipe 4 stars instead of 5 is that the recipe takes so long to make. Maybe I'm just a slow cook, but I felt like these took forever to finish. It's also not the type of meal that you can walk away from at any point during the process, so you really can expect to be cooking for at least an hour and a half....not to mention clean up time. They were really fun to make, but they aren't an ideal meal for someone with a busy schedule.
05/01/2011
Very good, my entire family loved it. if the oil is hot enough it does not take a very long time for the empanadas to brown, maybe 2 min
03/29/2015
Love these! I made extra meat filling the first time and froze. Now today I have another package of Goya discos and the defrosted meat. Making munchies for the March Madness game. Go Zags! Will add cilantro, cinnamon and nutmeg to this batch. Sounds good! I also bake at 350 for about 30 minutes instead of frying.
07/17/2011
too salty. try 1/2 powder stuff. also put some raisens in.
10/27/2011
I really enjoyed this recipe and so did my 4 1/2 year old and 15 month old. Thinking this is going to be new family favorite.
03/20/2013
Why bother using olive oil when the hamburger creates enough oils to soften the onion? I don't add olives because we don't care for them but followed the directions exactly otherwise and it makes great empanadas. I also use lard for frying since it has the best flavor and doesnt burn as easily as corn or vegetable oil.
12/22/2011
Now this is Empanada. Those fruity ones cannot compare to what Empanada is really supposed to be.
07/21/2012
Made these last night and it was my first time to make empanadas. They turned out awesome!! I wouldn't change a thing!
12/02/2014
OMG!!!!! Unbelievable flavor! Definitely making these over and over again!
04/25/2011
These were great, and so easy! THe only thing that I wish I had done differently was melted a little cheese on top and/or had some kind of dipping sauce - sour cream or something. Great recipe!
02/02/2017
I made recipe as is except I cooked them in my hot air fryer. Excellent!
11/01/2011
Everyone loved these, disappeared fast!
01/27/2015
Easiest and very tasty recipe . I added sazon seasoning to masa that i made and small diced potato to the meat filling. Thanks Goya.
03/21/2013
These are always a hit when I make these for my husband! i do leave out the pimientos just by preference and sometimes when im n the mood ill make my own dough lol..but not to often these are Delicious! I will continue to make these
08/08/2014
Wasn't able to find all the ingredients but with a little tweaking was able to use pie crust to make two large Empanadas. Thoroughly enjoyed.
09/30/2015
I made these just as the recipe is written, except I used premade pie crust as I couldn't find the discos anywhere local. They were a hit with my picky family. I think they could benefit from being made with shredded beef, so I'll try that next time, but as written, this recipe was delicious.
09/24/2013
My go to!! Love the recipe,,made it a zillon times! Usually I increase the heat w cayenne,,,it's just delish !! And they freeze great as well! Bravo Goya!!! It's my baseline for "taste"! Cheers
02/21/2015
This was the first time I tried to make Empanadas and what a surprise, they were great!
09/13/2016
Will definitely make again. I substituted basil for oregano an added pepper sauce instead of black pepper. Also added a teaspoon of brown sugar. The pastry was perfect.
08/02/2013
I omitted the olives since I didn't want all the salt. I minced the onion really fine since I was feeding a couple of guys who will freak out if they see an onion! I couldn't help but add a little white cheese (I used monterey jack) If I make it again, I will add the olives and keep the onion in larger chunks for me because I think the texture would be better if prepared as the recipe is originally written. I loved the addition of the shredded cheese though. As for the Discos, I couldn't find them at the grocer so used regular pastry dough that I made.
10/16/2011
Perfect recipe! Just the way I make them!! Delicioso!
01/22/2012
This is an excellent recipe! My family loved them! I chose to make my own dough, since my grocery store did not carry the frozen Goya kind. That wasn't too hard at all, and there are many to choose from online. Fantastic recipe and highly recommended!
07/29/2014
These were so good!!! So going to make them again but I want to try and use chicken :)!
08/18/2013
We thoroughly enjoyed these. I omitted the olive oil (as someone else said, the beef makes plenty), I drained that off the meat after it was cooked and before adding the onions (the recipe didn't say to but I couldn't see myself cooking with that still in there) and I omitted the olives as none of us eat them. They had a great flavor but it was missing something. Next time I'll add some cayenne pepper and cheddar cheese. Also, we couldn't find the discos anywhere around here. I used pie crust dough instead, which made them flaky and delicious. Thanks for a keeper, Goya!
06/22/2016
Great recipe! I have been using this recipe for a while and my family loves them. When it comes to empanandas you could do pretty much anything. I even used leftovers like baked macaroni and cheese , spaghetti etc and filled the empanada discs and fry them up and it becomes a great lunch or snack that my kids go ga-ga over. Empanadas are the best go to quick meal with pretty much whatever you got.
01/26/2013
i used pie crust because i could not find the discos. I will definately not do that again!!! The filling was o.k. The next time i know what to tweak according to our taste. Good base recipe to start with.
08/20/2016
I love empanadas and this was easy to make. They tasted just like the ones I get in Miami.
03/08/2016
My family can't get enough of these delicious turnovers. I use 2 Tbsp filling for the smaller disc and double the recipe, for 20 empanadas. I make ahead and freeze, using the same wax paper it comes with to separate them. This makes it easy to grab only a few to fry up whenever you want. I follow the recipe precisely and they are perfect every time.
03/26/2015
I made it without the olives and it turned out fantastic
10/01/2018
The oil needs to be on a low heat or it goes everywhere and you may burn yourself
10/12/2015
I thought it was over seasoned but my teenage kids liked it. It also gave us some ideas on other ingredients we could put inside. The Goya Discos were really good.
10/04/2018
Northeast meat & potato palate finally transforms to the South Florida corridor cuisine. Latin American flair has put old, homegrown recipes to sleep. This was fantastically easy (as the ingredients are in every local store). Will adjust the flavoring over time but this was a homerun with the family. You know its good when they say they are full, but reaching for thirds.
09/24/2012
Best empanadas by far! I love making these and everyone is happy whenever they come over and see them as an appetizer!
06/20/2018
usually avoid frying anything cause i screw it up but the tip about the wooden spoon really helped. i only thought it could have used some salt but my husband says i like things too salty so that could be just me
05/10/2016
They were good, but next time I'm going to try a flakier crust and possibly add cheese.
02/10/2017
I have made this recipe three times. It also works well with ground turkey for a change from beef. They freeze well too. My boys love to heat them up after school and eat them before heading off to practice.
09/24/2017
These were fantastic! I followed the recipe to a T and they looked and tasted so good. I did use my fry baby to fry them as I don't like to fry food indoors. My hubby really liked these and said it looked like a professional made them. I will make these again.
09/04/2017
These things were awesome! Followed the recipe exactly. The wife loved them also. I made extras and froze them for later. Will definitely make again! Only change I might make is add a chopped hot pepper to the meat.
09/22/2018
I baked these instead of frying. Amazing!
05/04/2015
My boys loved it, it's a bit messy so I used the grill outside has a burner. easy, fast, and yummy. Bake in oven if you want a healthier option.
11/02/2013
I'd have to say these are better than the ones I get at the local Spanish market... YUM
06/05/2018
my son's team loved them! It gave them so much energy! Def gonna make it again! They won btw
09/26/2018
Excellent recipe. We made a bunch of these. One third was baked at 425 for 20 minutes, the other were fried. I wouldn't bother baking. They taste like two different recipes. The fried were above and beyond better. We will make this again,
02/06/2017
Followed the exact recipe. Delish!
06/11/2018
it taste amazing
01/29/2017
Oh my goodness! I have made these three times in the past month. I fried them twice and baked them once. Either way, I cannot seem to make enough. I make 20 each time and they disappear like loose $100 bills. I prefer to bake them, they brown up nicely without the mess. To bake them I use an egg wash on the outside before they go in the oven. Thanks so much for this recipe.
12/30/2016
I just made the meat today to prepare for tomorrow New Years Eve Party! This is a great easy recipe, I have made my own in the past that were great but this recipe beats mine..lol...my family loves empanadas! the meat is so good that I would just make white rice and call it dinner! Thanks for sharing! ps..I doubled the recipe.
11/02/2015
I just made these yesterday and they were delicious! I doubled the recipe because I wanted to make dinner sized patties instead of appetizers. I also used 1/2 lb of ground beef and 1/2 pound of spicy sausage as well as fresh crushed garlic and about 18 olives instead of the suggested amount.
02/11/2018
Made these last night with my 14yr old as a snack. I didn't have tomato sauce so I improvised with diced tomatoes. I honestly didn't use this recipe but free styled it...found this recipe this morning and it's very close to how we did ours. I plan to do this again soon because it was so much fun and yummy. Want to try different fillings, and I'll get more disks, we ran out lol!
09/04/2017
Was easy to make. I would not leave out any of the goya ingredients. The ingredients cooked together makes a very tasty filling. They were gone as soon as they were made.
08/07/2013
Amazing! I made these for lunch today! Wow! I added some golden raisins, a touch of Cinnamon and a dash of nutmeg. My husband raved about these all day! I will be making these again soon!
05/19/2016
I followed the recipe exactly, except, I added more. We have a big family! These were so delicious, my family loved them! They were so delicious, my hubby thought they were restaurant made!
04/29/2017
Delicious! I added diced potato and served with chimichurri sauce. A big hit with my family.
04/30/2018
This is the same basic empanada recipe Ive been using for years. The Goya sazon, sofrito, and the discos (if you dont feel like making your own dough) are a must. The only thing I do differently is add more of the olives and a little of their juice (I love the green olive taste) and I add in fresh chopped cilantro. When I think of empanadas this recipe is what I think of. Also, you can use this exact same recipe to make chicken or tuna empanadas. Years ago when I had a house full of kids we actually used to make 20 of each (beef, chicken, and tuna) and it would last us for 2+ days.
06/21/2019
Since I did not have the package of recommended seasoning, I used ground coriander only with the oregano. I used only sofrito sauce as we are huge fans at our home, and I did not have tomato sauce. I added left over of cooked Spanish rice (about 1 cup) to the filling. My family loved it and I will definitely make this dish again. Thank you for sharing!
08/30/2020
This was my first time making empanadas and they came out perfect! Easy and delicious. I read the reviews of others so I made them three different ways. I tried them in the air fryer, in the oven and frying. All three were delicious. My teens preferred the fried version. My only change to the recipe was that I used refrigerated piecrust only because I could not find the Goya product.
10/13/2019
Absolutely delicious. I can only find this empanadas dough at Target though. When I make them, I bake instead of deep frying. 350 degrees for 20 minutes. If I don't want to eat all right away, they freeze well. Freeze after putting empanadas together. I just put them in freezer bags and eat within a month. No need to defrost. Just put them on a baking sheet 350 degrees for 20-25 minutes. Yummmm.
03/01/2019
I love this recipe!!! I've made it MANY times and always get compliments. I was making it exactly as written, frying the discos which is great, but recently started making it with puff pastry and baking it and we like it even more. It's a bit lighter and a lot less mess when making it! Either way you make it, the filling has so much flavor - you can't go wrong!
04/05/2019
Made these last weekend. They were delicious. Couldn't find the pepper or the discs. I used pie dough which worked perfectly. Will defiantly make these again
09/18/2020
Do the seasonings and cheese by heart.
01/30/2020
Great!!
01/08/2020
Don't sweat em... Lol, Had to learn the Hard way...
06/07/2013
Pretty good
05/04/2019
I baked i@400 degrees for about 16 min and it was perfect.
02/09/2019
It's a great recipe! I just added green, red, yellow and Orange Minced peppers, homemade sofrito and Red, Yellow and Green Onions to the recipe as well. Absolutely Delicious! I haven't made empanadas in years.
01/13/2019
Outstanding! I doubled the recipe hoping for leftovers, but these went right away. Very easy to make, although somewhat time consuming. Definitely worth the time and effort.
01/05/2020
Used Walnut oil instead of Olive oil Mirepoix mix (1c) instead of the onions and Sofrito 1 can of tomato paste and water instead of tomato sauce made my own Sazon and Empanada dough with recipes here
06/06/2021
LOVE THIS RECIPE! ITS AMAZING! We didn't use all goya ingredients for like garlic, sauce etc we used other brands ... but it was amazing.
10/03/2021
Found discos at Walmart, frozen. (Also found them in save a lot, price rite, price chopper) I made these with some frozen pigeon peas instead of olives. We aren't big olive fans. I doubled the recipe and the left over meat mixture I added to yellow Spanish rice. (Aroz con gandules) I froze most of the empanadas before frying to eat with another meal or midnight snack.
05/17/2019
Addicted to these meat pies!! Only thing different was, I used rhodes frozen rolls and rolled them out after defrosting for 4 hours. Baked at 400° oven for 12 - 18 min. Depending on size with egg wash on top they are perfectly browned. We LOVE THESE!! Thanks to all the empanada recipes I read!! 10 stars
01/16/2019
Really delicious. I couldn't find the discos, so I used rolled pie crust. Of course this made them more unhealthy than they already were, but gosh darn they were good. I didn't have olives, so I omitted them - probably would have been even better with.
06/28/2020
Delicious. I added a beer cheese sauce to go with it and it was perfect!!
05/03/2020
Perfect recipe
04/17/2021
Very delicious. Better than some we bought from an Argentinian bakery. But I don't live somwhere where Goya discs are easily found so I used 1 can of Grands biscuit dough which yields 8 biscuits or 8 large empanadas. I used a plastic empanada press so I wouldn't have to manually pinch the edges. Don't forget to drain the meat of grease after you brown it. The recipe left that out. The filling can be made 1-day ahead. I fried 2-3 empanadas at a time in a 4-qt pot. I have a family of 4. Two empanadas per person and a side of Spanish rice was a satisfying meal.
08/09/2019
Instead of a yellow onion I use a red onion I also use Colby Jack cheese
12/29/2019
Delicious! I added some corn but other than that I stayed true to the recipe.
10/15/2019
omg. This was an awesome recipe. The family loved it and it barely cost anything. Would make it again for sure.
07/12/2020
So delicious! I didn't stick exclusively to Goya products. And I brushed with egg wash and baked at 400 for 20 minutes. Perfect! My sons told me to add this to the "definitely make again" list.
12/17/2019
Absolutely AMAZING!!!!!
12/04/2020
I added a couple of my own things. A little cilantro, chili, and whole diced Anaheim pepper with seeds. Yummy. I admit I do like a little spice to my food.
Source: https://www.allrecipes.com/recipe/215231/empanadas-beef-turnovers/
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