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Instant Pot Beef Empanadas
If you’re a fan of empanadas, you’ll love this version. Make this meat-filled recipe easily in an Instant Pot®: Ropa Vieja Empanadas, inspired by the Cuban classic, a dish made of shredded beef and seasoned with GOYA® Sofrito, Tomato Sauce, garlic, onion, green peppers, GOYA® Powdered Beef Flavored Bouillon, Sazón, olives and capers. Finally, wrap this tasty blend in convenient GOYA® Empanada Dough for Baking, then bake until golden brown. Enjoy them while hot any time. They’re delicious!
Ingredients
2 lbs.
flank steak, cut into 3- x 4-inch pieces
1 tsp.
1 cup
finely chopped yellow onion
1 cup
finely chopped green pepper
1 jar (12 oz.)
GOYA® Sofrito
1 tbsp.
GOYA® Minced Garlic
1 can (8 oz.)
GOYA® Tomato Sauce
1 packet
GOYA® Powdered Beef Bouillon
¼ tsp.
GOYA® Ground Black Pepper
⅓ cup
GOYA® Capers, drained
1 tbsp.
finely chopped fresh cilantro
1
egg, beaten
1 pkg. (14 oz.)
GOYA® Empanada Dough for Baking (10), thawed according to package directions
Directions
Step 1
Season flank steak with Adobo seasoning. Set Instant Pot cooker to SAUTE setting over MEDIUM heat; heat olive oil. Cook steak pieces for 2 to 3 minutes per side or until browned; transfer to plate. Add onion, green pepper, Sofrito and garlic; cook for 2 to 3 minutes or until slightly softened. Stir in 2 cups water, tomato sauce, Sazón, beef bouillon and pepper.
Step 2
Return beef to Instant Pot; add olives and capers. Cover with lid; lock and seal in position. Set cooker to PRESSURE on HIGH for 25 minutes. Turn off heat and manually release pressure according to manufacturer’s instructions. Carefully remove lid. Transfer beef to bowl. Set Instant Pot cooker to SAUTE setting over HIGH heat. Cook for 5 minutes or until sauce is thickened to consistency of barbecue sauce. Meanwhile, shred beef with 2 forks; toss with enough sauce to coat meat. Stir in cilantro. Let cool completely.
Step 3
Whisk egg with 1 tbsp. water. Lightly brush edges of discos with some of the egg wash. Add 1/4 cup beef filling to center of each disco. Fold over and pinch edges together to seal.
Step 4
Preheat oven to 400°F. Transfer empanadas to parchment paper–lined baking sheet; brush tops with remaining egg wash. Bake for 15 to 20 minutes or until golden brown and crispy.
Notes:
Serve empanadas with chimichurri, guacamole or sour cream if desired. Serve leftovers as tacos, quesadillas or burritos.
New from Goya
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