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	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 jalapeño 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.