Cuban Beef and Potato Empanadas | Idaho Potato Commission

Ingredients

• ½ pound ground beef
• ½ cup yellow onion, small dice (¼˝)
• ⅓ cup bell pepper, small dice (¼˝)
• 1 teaspoon Litehouse® freeze-dried garlic
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• ½ pound Idaho® Yukon Gold potatoes, small dice (¼˝)
• 2 tablespoons tomato paste
• 1 tablespoon raisins
• 2 tablespoons sliced green olives
• 2 teaspoons capers
• 1 teaspoon Litehouse® freeze-dried parsley
• ½ teaspoon Litehouse® freeze-dried chives
• ¼ cup chicken stock or water
• 1 package (10 pcs.) store-bought frozen empanada disks, thawed
• Water to seal dough disks
• Oil for frying