Empanadas
Made these for the first time yesterday with the masa. They were awesome, I will be making them again and varying the filling that goes in them.
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- 1
Peel the potatoes and boil them whole until fork tender. Drain and set aside to cool.
- 2
If you don't know what picadillo is you can find recipes all over the net for it. It's a Puerto Rican meat mixture and is amazing. Anyways, mix the water and masa together well. If it's too dry add a little more water if it's too wet add a little more masa. You don't want the dough to be sticky or crumbly.
- 3
Dice the potatoes up then add it to the picadillo mixture.
- 4
Grab about a golf ball sized piece of the masa, roll it into a ball then place on a piece of parchment paper, place another piece of parchment paper on top. Roll the dough out to about the thickness of a corn tortilla, maintaining a round shape. This process would be much faster with a tortilla press, however I do not own one so this is my method.
- 5
Place about a 1/4 cup of the filling onto one half of the dough, fold the other half over and pinch seams together or use a fork. I personally don't do either, but it's hard to explain how I do it,it almost looks like it's twisting around the edge.
- 6
In a skillet of oil fry the empanada over medium high heat until golden on each side. Serve with your favorite meat and rice and enjoy!
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