Beef volovanes by
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Beef Volovanes

Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Servings: 12 volovanes


  • 2 packages of Pepperidge Farm® Puff Pastry Shells

For the Southwest Picadillo Filling

  • 1 tablespoon olive oil
  • 3 garlic cloves finely chopped
  • 1 pound ground beef
  • 3 tomatillos peeled, washed and chopped
  • 1 1/2 cups Birds Eye C&W® Ultimate Southwest blend petite super sweet corn, mild poblano chiles, black beans, red peppers, roasted onions
  • 1 teaspoon salt
  • 6 baked Pepperidge Farm puff pastry shells

For the Beef and Broccoli Filling

  • 1 16 oz box InnovAsian® frozen Beef and Broccoli
  • 2 tablespoons vegetable oil
  • 1 1/2 cups Birds Eye C&W® frozen Pepper Strips
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon ground ginger or 2 tablespoons fresh grated ginger


  • Bake puff pastry shells following the instructions on the package, it will take approximately 35 minutes. While they are baking, prepare the fillings below.

For the Southwest Picadillo Filling

  • Heat oil in a medium pot, add garlic and move it until golden. Incorporate ground beef and cook until browned.
  • Add tomatillos, Southwest blend and salt, mix and cook covered for 6 minutes at medium-high heat. Uncover and cook for another 6 minutes. That's all!

For the Beef and Broccoli Filling

  • Open the InnovAsian box, take the bag of sauce and place it in a bowl with warm water to thaw.
  • Add oil to a skillet or wok and heat on medium until hot. Add broccoli beef and frozen pepper strips, mix, cover and heat for 7 minutes, stirring occasionally. Pour in sauce and rice vinegar. Add ginger and heat uncovered for 2-3 minutes.
  • Fill up the volovanes.
Course: Snacks & Appetizers
Cuisine: American, Mexican
Author: Silvia


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