Mexican-Style Picadillo Empanadas

Name: Mexican-Style Picadillo Empanadas
Prep time: 60M
Total time: 115M
Yield: 24 Empanadas
Cuisine: Mexican
Ingredients: 1 tbsp. 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. Minced Garlic; 1 tsp. Ground Cumin; ½ tsp. Ground Oregano; 1 tsp. Adobo All-Purpose Seasoning with Pepper; 1 packet Powdered Beef Flavored Bouillon; ½ cup Tomato Sauce; ¼ cup Manzanilla Spanish Olives Stuffed with Minced Pimientos; ¼ cup raisins (optional); 2 pkg. Empanada Dough-Puff Pastry for Baking; 1 egg, beaten; 4 large plum tomatoes, diced (approx. 2 cups); ¼ cup Tomato Sauce; 1 small onion, diced (approx. 1/2 cup); 2 tbsp. Minced Garlic; 1 tbsp. Lime Juice; 1 jalapeño pepper, seeded and minced; 1 (approx. 1 1/2 tbsp chopped peppers); 1 tsp. Adobo All-Purpose Seasoning with Pepper; 3 tbsp. finely chopped cilantro

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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® <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 picadillo 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. More recipe inspirations: <a href="https://www.goya.com/en/recipes/argentinian-style-beef-empanadas/">Argentinean-Style Beef Empanadas</a> <a href="https://www.goya.com/en/recipes/chipotle-chicken-empanadas/">Chipotle Chicken Empanadas</a> <a href="https://www.goya.com/en/recipes/argentinian-style-chicken-empanadas/">Argentinean-Style Chicken Empanadas</a>

Total Time

115m

Prep Time:60m

Yields:24 Empanadas

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Ingredients

Empanadas:

1 tbsp.

GOYA® Extra Virgin Olive Oil

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1 lb.

ground beef

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

carrot, diced (approx. 1 cup)

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

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

2 tbsp.

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

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1 tsp.

GOYA® Ground Cumin

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½ tsp.

GOYA® Ground Oregano

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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Find in-store

1 packet

GOYA® Powdered Beef Flavored Bouillonmixed with 1 1/2 cups water

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½ cup

GOYA® Tomato Sauce

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Find in-store

¼ cup

chopped GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos

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¼ cup

raisins (optional)

2 pkg.
(11.6 oz.)

GOYA® Empanada Dough-Puff Pastry for Baking, thawed

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egg, beaten

Salsa:

large plum tomatoes, diced (approx. 2 cups)

¼ cup

GOYA® Tomato Sauce

Buy at Shop.goya.com

Find in-store

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

2 tbsp.

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

Find in-store

1 tbsp.

GOYA® Lime Juice

jalapeño pepper, seeded and minced

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

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Find in-store

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

Buy at Shop.goya.com

Find in-store

3 tbsp.

finely chopped cilantro

Directions

Kitchen View

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.

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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Recipe Tags

Mexican-Style Picadillo Empanadas

Prep Time: 60m

Total time: 115m

Yields: 24 Empanadas

Ingredients

Empanadas:

1 tbsp.

GOYA® Extra Virgin Olive Oil

1 lb.

ground beef

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

carrot, diced (approx. 1 cup)

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

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 Bouillonmixed with 1 1/2 cups water

½ cup

GOYA® Tomato Sauce

¼ cup

chopped GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos

¼ cup

raisins (optional)

2 pkg. (11.6 oz.)

GOYA® Empanada Dough-Puff Pastry for Baking, thawed

egg, beaten

Salsa:

large plum tomatoes, diced (approx. 2 cups)

¼ cup

GOYA® Tomato Sauce

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

2 tbsp.

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

1 tbsp.

GOYA® Lime Juice

jalapeño pepper, seeded and minced

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

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

Step 5

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

Return

Kitchen View

Mexican-Style Picadillo Empanadas

Prep Time: 60m

Total time: 115m

Yields: 24 Empanadas

Ingredients

Empanadas:

1 tbsp.

GOYA® Extra Virgin Olive Oil

1 lb.

ground beef

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

carrot, diced (approx. 1 cup)

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

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 Bouillonmixed with 1 1/2 cups water

½ cup

GOYA® Tomato Sauce

¼ cup

chopped GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos

¼ cup

raisins (optional)

2 pkg. (11.6 oz.)

GOYA® Empanada Dough-Puff Pastry for Baking, thawed

egg, beaten

Salsa:

large plum tomatoes, diced (approx. 2 cups)

¼ cup

GOYA® Tomato Sauce

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

2 tbsp.

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

1 tbsp.

GOYA® Lime Juice

jalapeño pepper, seeded and minced

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

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

Step 5

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

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Mexican-Style Picadillo Empanadas

Ingredients

Directions

Products in this Recipe

Extra Virgin Olive Oil

Minced Garlic

Ground Cumin

Ground Oregano

Adobo All-Purpose Seasoning with Pepper

Powdered Beef Flavored Bouillon

Tomato Sauce

Manzanilla Spanish Olives Stuffed with Minced Pimientos

Empanada Dough-Puff Pastry for Baking

Lime Juice

Chipotle Peppers in Adobo Sauce

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Tasty creations & seasonal delights

Easy, Homemade Recipes for This Season

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Recipe Tags

Mexican-Style Picadillo Empanadas

Ingredients

Directions

Mexican-Style Picadillo Empanadas

Ingredients

Directions

Reviews

Join GOYA® now