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