Empanadas

Directions

1. 1
   Peel the potatoes and boil them whole until fork tender.
2. 2
   Drain and set aside to cool.
3. 3
   If you don't know what picadillo is you can find recipes all over the net for it.
4. 4
   It's a Puerto Rican meat mixture and is amazing.
5. 5
   Anyways, mix the water and masa together well.
6. 6
   If it's too dry add a little more water if it's too wet add a little more masa.
7. 7
   You don't want the dough to be sticky or crumbly.
8. 8
   Dice the potatoes up then add it to the picadillo mixture.
9. 9
   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.
10. 10
    Roll the dough out to about the thickness of a corn tortilla, maintaining a round shape.
11. 11
    This process would be much faster with a tortilla press, however I do not own one so this is my method.
12. 12
    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.
13. 13
    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.
14. 14
    In a skillet of oil fry the empanada over medium high heat until golden on each side.
15. 15
    Serve with your favorite meat and rice and enjoy!