Mexican-Style Picadillo Empanadas
Are you a fan of empanadas and Mexican flavors? Here are delicious Mexican-Style Picadillo Empanad as that are not only tasty, but easy to make at home with flaky, convenient GOYA® Empanada Dough-Puff Pastry for Baking. Just fill them with a fantastic picadillo of ground beef, potatoes, carrots, peppers, onions and olives, and serve with a tasty sauce made with GOYA® Tomato Sauce and GOYA® Chipotle Peppers in Adobo Sauce. Perfect for enjoying at any time.
More recipe inspirations:
Total Time
115m
Prep Time:60m
Yields:24 Empanadas
Ingredients
Empanadas:
1 tbsp.
1 lb.
1
1
1
1
2 tbsp.
1 tsp.
½ tsp.
1 packet
½ cup
¼ cup
2 pkg.
(11.6 oz.)
1
Salsa:
4
¼ cup
1
2 tbsp.
1 tbsp.
1
1
3 tbsp.
Directions
Step 1
Empanadas: Preheat oven to 400°F. Line baking sheet with parchment paper; set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Whisk egg with 1 tsp water; brush evenly over empanadas. Bake for 18 to 20 minutes or until pastry is golden and flaky.
Step 7
Salsa: 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.
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.
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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.
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Mexican-Style Picadillo Empanadas
Prep Time 60m
Total time 115m
Yields: 24 Empanadas
Are you a fan of empanadas and Mexican flavors? Here are delicious Mexican-Style Picadillo Empanad as that are not only tasty, but easy to make at home with flaky, convenient GOYA® Empanada Dough-Puff Pastry for Baking. Just fill them with a fantastic picadillo of ground beef, potatoes, carrots, peppers, onions and olives, and serve with a tasty sauce made with GOYA® Tomato Sauce and GOYA® Chipotle Peppers in Adobo Sauce. Perfect for enjoying at any time.
More recipe inspirations:
Ingredients
Empanadas:
1 tbsp.
1 lb.
1
1
1
1
2 tbsp.
1 tsp.
½ tsp.
1 packet
½ cup
¼ cup
2 pkg. (11.6 oz.)
1
Salsa:
4
¼ cup
1
2 tbsp.
1 tbsp.
1
1
3 tbsp.
Directions
Step 1
Empanadas: Preheat oven to 400°F. Line baking sheet with parchment paper; set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Whisk egg with 1 tsp water; brush evenly over empanadas. Bake for 18 to 20 minutes or until pastry is golden and flaky.
Step 7
Salsa: 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.
