What To Know
- Use a sharp knife to cut the edges of the empanadas for a clean seal.
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the uncooked empanadas on a baking sheet and freeze for 1 hour.
Indulge in the tantalizing flavors of Latin America with this comprehensive guide on how to make beef empanadas with Goya discos. These savory pastries, filled with a delectable beef mixture and encased in golden-brown dough, are a culinary delight that will tantalize your taste buds.
Gathering the Ingredients
Before embarking on your empanada-making journey, gather the following ingredients:
- 1 package (15 ounces) Goya discos
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- Vegetable oil for frying
Preparing the Beef Filling
1. Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces.
2. Add the onion, garlic, green bell pepper, and red bell pepper to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
3. Stir in the cumin, chili powder, salt, and black pepper. Cook for an additional minute to develop the flavors.
Assembling the Empanadas
1. Preheat oven to 375°F (190°C).
2. Place a Goya disco on a lightly floured surface.
3. Spoon about 2 tablespoons of the beef filling into the center of the disco.
4. Fold the disco in half, forming a semicircle.
5. Press the edges of the empanada together with a fork to seal.
6. Repeat with the remaining discos and beef filling.
Baking the Empanadas (Optional)
While frying is the traditional method of cooking empanadas, you can also bake them for a healthier alternative.
1. Place the empanadas on a baking sheet lined with parchment paper.
2. Brush the empanadas with the beaten egg.
3. Bake for 20-25 minutes, or until golden brown.
Frying the Empanadas
1. Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C).
2. Carefully drop the empanadas into the hot oil.
3. Fry for 2-3 minutes per side, or until golden brown and crispy.
4. Drain the empanadas on paper towels.
Serving Your Empanadas
Serve your beef empanadas with your favorite dipping sauce, such as chimichurri, salsa, or guacamole.
Tips for Perfect Empanadas
- Use a sharp knife to cut the edges of the empanadas for a clean seal.
- Don’t overfill the empanadas, or they will burst during cooking.
- If you don’t have Goya discos, you can use wonton wrappers or even pie crust.
- For a vegetarian version, substitute the ground beef with lentils or beans.
Wrap Up
Creating beef empanadas with Goya discos is a culinary adventure that yields delectable results. By following these steps and incorporating the tips provided, you can impress your family and friends with these mouthwatering pastries that embody the vibrant flavors of Latin cuisine.
Questions We Hear a Lot
Q: How do I store leftover empanadas?
A: Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze beef empanadas?
A: Yes, you can freeze beef empanadas for up to 2 months. To freeze, place the uncooked empanadas on a baking sheet and freeze for 1 hour. Then, transfer the empanadas to a freezer-safe container.
Q: What is the best dipping sauce for empanadas?
A: Chimichurri, salsa, and guacamole are all excellent dipping sauces for beef empanadas.
