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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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