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Thank you to the National Frozen & Refrigerated Foods Association (NFRA) for making this post possible. All comments, opinions and my love for exploring new cultures, tastes, and flavor combinations are my own!
We like beef volovanes a lot, and, although you may not have heard of them, they are very popular where I grew up in central Mexico. If you are a fan already, I would love to hear your own thoughts about them. If this is the first you've heard of them, I bet you're the kind of person who likes to learn about new products and cuisines, so I wanted to share them with you.
Beef volovanes are very easy to make and eat, and of course, they're delicious. We make them for all kinds of occasions, like bridal showers, baby showers, birthday parties, or any get-together where bite-size, finger foods are in order. They're perfect for watching the big game or serving as after-school snacks. That's why I'm sharing them now, because it actually is National Snack Food Month.
Beef volovanes are versatile, you can customize them by adding anything you want. You can make these for a meat lover or swap out ingredients and flavors for vegetarians. To find these customizations, I love the convenience of dropping by the frozen food aisles on my regular shopping trip. This section has everything I could ever want, and more!
For my volovanes, I like to pick up the frozen pastry shells (super easy to prepare, just bake and fill!) along with other fixings like vegetable varieties. The shells come out of the oven piping hot in almost no time. Then, it's as easy as filling them with some of my favorite combinations. Here are two quick, nutritious combinations; one very traditional, like we used to make them at home in Mexico, and one you can serve with a tangy, unexpected Asian flavor profile. Both are yummy!
Beef Volovanes
2 packages of Pepperidge Farm® Puff Pastry Shells
Bake puff pastry shells following the instructions on the package, it will take approximately 35 minutes. While they are baking, prepare the fillings below.
Southwest Picadillo Volovanes
- Makes 6 volovanes
- Prep time: 7 minutes
- From start to finish: 35 minutes
- 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
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!
Fill up the volovanes.
Beef and Broccoli Volovanes
- Makes 6 volovanes
- Prep time: 3 minutes
- From start to finish: 20 minutes
- 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
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 your volovanes and serve! They are quite delicious!
For more meal inspiration, check out the NFRA over at www.EasyHomeMeals.com and our “Cool Food Panel” board on Pinterest here.
Enjoy!
Print recipe:
Beef Volovanes
Ingredients
- 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
Instructions
- 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.
Notes
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