Beef and Potato Empanadas - Home Cooked Recipe 59

I adore empanadas! Little hand pies filled with meat, cheese, or even dessert fillings.  I am in love with Latin flavors, and these tasty little treats are easy to make if you take a little help from your freezer section.  As you know, I am not much into the pastry arts, so instead, I get the dough, already made and in perfect circles for only a couple of bucks from my freezer section (you can find them with international foods).  Easy to make for a snack, lunch, dinner... Any time really!  And I did mine with beef and potato since I saw a recipe that looked so good on Wishes and Dishes.  But really, you can fill them with chicken, cheese, or even chocolate for dessert.  Try them!

Beef and Potato Empanadas

Ingredients:
1 package of 10 frozen empanada dough discs, thawed (for 1 hour at room temp prior to using)
1 lb ground beef
1 small onion, diced
1 small russet potato, diced into very small chunks
2 cloves garlic, minced
1 packet of Goya Sazon
1 tbs of Goya Adobo seasoning
1 tsp onion powder
1 tsp garlic powder
1 tbs dried cilantro
1 tsp ground cumin
1 tsp ground coriander
salt and pepper
1 small can tomato sauce 
1 egg, lightly beaten with a splash of water

Directions:
Preheat oven to 350.

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Brown ground beef in pan with potatoes.  After 5 minutes, add garlic and onions.  Cook another 5 minutes and add all the spices.  Cook another 5 minutes and stir in all the spices.  After 5 more minutes, add in tomato sauce, combine well, cook two more minutes and then turn off heat.  Let filling cool.  Fill each disc with a tablespoon or so of filling (be careful not to overfill).  Fold in half and seal edges together with a fork.  Brush tops with egg wash.  Bake for 30-40 minutes.
Enjoy!