Beef Volovanes
Prep Time15 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 10 minutes 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
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 Martinez
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