Vegetable Empanadas

Makes 10 entree size empanadas

Ingredients:

• 1 Yukon Gold potato, peeled and cut into 1/4-inch cubes
• 1 tablespoon vegetable oil
• 1 medium yellow onion, finely chopped
• 2 medium cloves garlic, minced
• 1/2 cup frozen peas
• 1/2 cup pinto beans
• 1/2 cup Cotija cheese, if desired
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 package Goya Empanada Dough Discs
• 1 egg, beaten
  
  Instructions:

1. Make filling – Place cubed potatoes in a saucepan and cover with cold water. Add salt. Cover and bring to a boil cooking until fork tender, about 12 minutes. Drain and mash with a potato masher. Set aside

2. Heat oil in a large skillet over medium high heat. Add onion and saute, stirring, until soft, about 3 minutes. Add garlic and saute for another minute.

3. Reduce heat to low and add pinto beans and peas. Season with cumin, paprika, and salt & pepper. Stir to combine and allow to cook for about two minutes. Turn off heat and add mashed potatoes. Add cheese if desired. Combine and set aside.

4. Fill empanadas – Lay one dough circle on a lightly floured surface. Add dough cutouts to decorate if desired, pressing them firmly into the dough with a rolling pin. Place 2 tablespoons of filling on each round, brush edges with beaten egg and using your fingers press to seal. Repeat with remaining filling and dough.

5. Cook empanadas – Add enough oil to a frying pan or pot to be at least 3 inches deep. Heat the oil to 360 degrees. Add two empanadas to the pan at a time, cooking for 3-4 minutes, turning half way. Remove empanadas and drain on a paper towel lined plate. Serve with mango salsa or pico de gallo.