How to Make Baked Pastelillo {Empanadas} with Chicken & Potatoes

Ingredients

• 3 packages (10 count) frozen Goya pastry disks (I use a mixture of the orange and plain disks)
• 2 lb. of cooked, shredded chicken
• 2 medium-sized potatoes, diced into ¼ inch cubes
• 2 cups shredded cheese (cheddar or Mexican blend)
• 2 tbsp olive oil
• 2 packets of Sazon con culantro y achiote seasoning (made by Goya)
• 6 tbsp Sofrito (Goya makes a version that is found in the freezer section)
• 6 tbsp lime juice
• 4 cloves garlic, minced
• 1 cup of water
• Cooking spray (or olive oil in a MISTO)

Instructions

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Click This How to Make Baked Pastelillo {Empanadas} with Chicken & Potatoes

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