Potato & Goat Empanada Filling

 Potato & Goat Cheese Empanada Filling

2 russet or yellow potatoes

1 medium sweet onion, minced

2 teaspoon minced garlic

¼ cup sour cream

1 cup shredded sharp cheddar cheese

3 oz od crumbled goat cheese

¼ - ½ teaspoon cayenne (more to make the filling spicy)

½ teaspoon salt and pepper

 

Peel and dice the potatoes small.  Place in a medium kettle and cover with water.  Cook until soft enough to mash without lumps.

Mash the potatoes then add the remaining ingredients and mix until smooth.

Put the filling in your favorite empanada dough to cook.

Baked empanadas can be refrigerated for up to 3 days. Simply reheat them in the microwave or toaster oven when you are ready to eat.

TO FREEZE: Freeze the sheet of unbaked empanadas until solid, then transfer into a freezer bag. Frozen empanadas will keep for up to three months and can be baked straight from the freezer.