Chicken and Potato Pastelillos (Baked Empanadas)

Baked pastelillos filled with shredded chicken, potatoes, and melted cheese. Easy to make in big batches and freezer-friendly.

Prep Time:40

Cook Time:40

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

Preheat the oven to 350°F and line your baking sheets with parchment paper.
Heat olive oil in a large skillet over medium heat. Add garlic and sofrito and cook for about 2 minutes until fragrant.
Add shredded chicken, lime juice, and diced potatoes. Cover and cook until potatoes are soft, about 8 to 10 minutes.
Add the Sazon packets and water. Simmer for 10 more minutes, then stir in cheese and remove from heat. Let the filling cool slightly.
On a lightly floured surface, roll each pastry disk out just a little until slightly larger and thinner.
Place 2 to 3 tablespoons of filling on one side of each disk. Moisten the edges with water, fold over, and crimp with a fork to seal.
Place on prepared baking sheets and lightly spray tops with cooking spray.
Bake for 35 to 40 minutes, until golden and crispy.

Not Available

Course: Chicken

Servings:

Calories: 214kcal

Author: Snug and Cozy Life