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Picadillo Potato Empanadas

Picadillo Potato Empanadas Recipe
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.
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