Appetizer

Mexican-Style Picadillo Empanadas

Mexican-Style Picadillo Empanadas

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<p>Are you a fan of empanadas and Mexican flavors? Here are delicious <em>Mexican-Style Picadillo Empanad</em> as that are not only tasty, but easy to make at home with flaky, convenient GOYA® <a href="https://www.goya.com/en/products/empanada-dough-puff-pastry-for-baking/">Empanada Dough-Puff Pastry for Baking</a>. Just fill them with a fantastic <em>picadillo</em> of ground beef, potatoes, carrots, peppers, onions and olives, and serve with a tasty sauce made with GOYA® <a href="https://www.goya.com/en/products/tomato-sauce/">Tomato Sauce</a> and GOYA® <a href="https://www.goya.com/en/products/chipotle-peppers-in-adobo-sauce/">Chipotle Peppers in Adobo Sauce</a>. Perfect for enjoying at any time.</p> <p>More recipe inspirations:</p> <p><a href="https://www.goya.com/en/recipes/argentinian-style-beef-empanadas/">Argentinean-Style Beef Empanadas</a></p> <p><a href="https://www.goya.com/en/recipes/chipotle-chicken-empanadas/">Chipotle Chicken Empanadas</a></p> <p><a href="https://www.goya.com/en/recipes/argentinian-style-chicken-empanadas/">Argentinean-Style Chicken Empanadas</a></p>

Total Time

115m

Prep Time:60m

Yields:24 Empanadas

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Ingredients

Empanadas:

1 tbsp.

GOYA® Extra Virgin Olive Oil

1 lb.

ground beef

1

medium potato, peeled and diced (approx. 1 cup)

1

carrot, diced (approx. 1 cup)

1

red pepper, diced (approx. 3/4 cup)

1

small onion, diced (approx. 1/2 cup)

2 tbsp.

GOYA® Minced Garlic (or 3 cloves garlic, minced)

1 tsp.

GOYA® Ground Cumin

½ tsp.

GOYA® Ground Oregano

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 packet

GOYA® Powdered Beef Flavored Bouillon mixed with 1 1/2 cups water

½ cup

GOYA® Tomato Sauce

¼ cup

chopped GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento

¼ cup

raisins (optional)

2 pkg.
(11.6 oz.)

GOYA® Empanada Dough-Puff Pastry for Baking , thawed

1

egg, beaten

Salsa:

4

large plum tomatoes, diced (approx. 2 cups)

¼ cup

GOYA® Tomato Sauce

1

small onion, diced (approx. 1/2 cup)

2 tbsp.

GOYA® Minced Garlic (or 3 cloves garlic, minced)

1 tbsp.

GOYA® Lime Juice

1

jalapeño pepper, seeded and minced

1

chipotle pepper, finely chopped + 1 tbsp. sauce from 1 can GOYA® Chipotle Peppers in Adobo Sauce

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

3 tbsp.

finely chopped cilantro

Directions

Kitchen View

Step 1

<p><strong>Empanadas:</strong> Preheat oven to 400°F. Line baking sheet with parchment paper; set aside.</p>

Step 2

<p>Heat oil in large skillet set over medium heat; cook ground beef, breaking up with wooden spoon, for 8 to 10 minutes or until evenly browned. Drain excess fat.</p>

Step 3

<p>Add potato, carrot, red pepper, onion, garlic, cumin, oregano, and Adobo to skillet; cook for 5 to 8 minutes or until onions are softened and mixture is very fragrant.</p>

Step 4

<p>Add beef broth, scraping up any browned bits from bottom of pan. Simmer for 5 to 8 minutes or until mixture is slightly thickened and potatoes are just tender. Stir in tomato sauce, olives, and raisins (if using); simmer for 3 to 5 minutes or until mixture is thickened.</p>

Step 5

<p>Divide beef mixture evenly among Empanada Dough-Puff Pastry for Baking. Using egg wash or water, moisten edges and fold over to seal. To make braided edges, fold over one corner to make small triangle; continue folding edges to make triangles along the seal. Once you reach the end, fold over the final end; press to seal edges. Transfer to prepared baking sheet.</p>

Step 6

<p>Whisk egg with 1 tsp water; brush evenly over empanadas. Bake for 18 to 20 minutes or until pastry is golden and flaky.</p>

Step 7

<p><strong>Salsa:</strong> Meanwhile, stir together tomatoes, tomato sauce, onion, garlic, lime juice, jalapeño, Chipotle Pepper with Adobo Sauce, and Adobo. Stir in cilantro. Serve with Empanadas for dipping.</p>
Tip Icon

Make-ahead Empanadas!

For make-ahead, assemble and freeze unbaked empanadas in single layer on baking sheet until firm. Transfer to an airtight container; freeze for up to three months. Bake from frozen.

Products in this Recipe

Extra Virgin Olive Oil

Extra Virgin Olive Oil
Minced Garlic

Minced Garlic
Ground Cumin

Ground Cumin
Ground Oregano
Ground Oregano
Adobo All-Purpose Seasoning with Pepper

Adobo All-Purpose Seasoning with Pepper
Powdered Beef Flavored Bouillon

Powdered Beef Flavored Bouillon
Tomato Sauce

Tomato Sauce
Manzanilla Spanish Olives Stuffed with Minced Pimiento

Manzanilla Spanish Olives Stuffed with Minced Pimiento
Empanada Dough-Puff Pastry for Baking

Empanada Dough-Puff Pastry for Baking
Lime Juice
Lime Juice
Chipotle Peppers in Adobo Sauce

Chipotle Peppers in Adobo Sauce
Tip Icon

Make-ahead Empanadas!

<p>For make-ahead, assemble and freeze unbaked empanadas in single layer on baking sheet until firm. Transfer to an airtight container; freeze for up to three months. Bake from frozen.</p>

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Recipe Tags

Appetizer

Mexico

Beef & Steak

Baked

All-Ocassion

Over 60 minutes

Mexican

All-Year

Empanadas

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