Products used in this recipe
Picadillo Potato Empanadas
Yield: 48 Servings (5 oz.)
Yield: 48 Servings (5 oz.)
These savory pastries make a tasty grab-and-go breakfast on their own. Or plate them up as an entrée paired with eggs and fresh fruit for a satisfying vegetarian menu option.
| Ingredient | Weight | Measure |
|---|---|---|
| Plant-based ground meat, cooked | 2 lbs. | |
| Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend 6/2.5lb | 40 oz. | 1 bag |
| Monterey Jack cheese, shredded | 8 oz. | 2 cups |
| Empanada dough, 5-inch, store-bought | 48 count | |
| Egg wash | as needed |
Preparation Instructions:
- Step 1
- Preheat oven to 400°F.
- Step 2
- In a large bowl, combine plant-based ground meat, redskin and jalapeno blend, and cheese. Fill an empanada disk with 1/4 cup of meat and potato mixture. Lay flat on countertop and fold in half, pressing and sealing edges with a fork or tips of fingers. Transfer to a parchment-lined sheet pan and continue filling the remaining empanadas. Brush with egg wash and bake for 10-15 minutes or until golden brown. Allow to cool before transferring to a cooling rack.
