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3 cups flour (Dough)
1/2 tsp. salt (Dough)
1/2 cup butter, cut up (Dough)
1 egg yolk (Dough)
1 cup warm milk (Dough)
4 Tbsp. butter (Beef Filling)
1 large onion, chopped (Beef Filling)
1 lb. ground beef (Beef Filling)
1 Tbsp. smoked paprika (Beef Filling)
2 tsp. chili powder (Beef Filling)
2 tsp. ground cumin (Beef Filling)
1/2 cup Goya Stuffed Manzanilla Spanish Olives, sliced (Beef Filling)
1/4 cup chopped fresh oregano (Beef Filling)
1/2 cup chopped green onions (Beef Filling)
1 egg white whisked with 1 Tbsp. water (Beef Filling)
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One Star Guiding Stars
  • Servings:Serves 8
  • Prep Time:30 minutes
  • Cook Time:50 minutes
1. Combine flour, salt and butter in food processor; pulse until flour mixture resembles wet sand. Add egg yolk and milk in 3 additions, pulsing after each, until dough clumps form.
2. Divide dough into 3 discs; wrap and refrigerate 30 minutes.
1. Melt butter in medium skillet over medium heat. Add onion and cook, 8 minutes, until soft. Add ground beef, paprika, chili powder and cumin. Cook, stirring to break up clumps of meat until meat is cooked through, 10 minutes. Let cool slightly; stir in olives, oregano and green onions. Set aside to cool.
2. Roll dough out on a lightly floured surface into a thin sheet. Cut into 4-inch rounds, using a cutter or by tracing with a knife around a small plate.
3. Preheat oven to 400 degrees. Add a spoonful of filling to the center of each round. Brush the edges with egg white. Fold over and seal edges with your fingers. Transfer empanadas to baking sheet; brush tops with remaining egg white mixture. Bake for 25-30 minutes or until golden on top.
Serve warm with Goya Salsa Verde or Goya Pico de Gallo Salsa.