Instructions

1. Preheat oven to 350°F.
2. In a large bowl, combine mashed potatoes, queso fresco and ham. Stir to combine all ingredients thoroughly.
3. Line a jellyroll sheet pan with parchment paper. Separate and lay out pastry dough discs on baking sheet pan.
4. Scoop 2 tablespoons mashed potato mixture in the center of each disc.
5. Using a pastry brush, beat egg in a small bowl. Brush edges of each disc and fold in half making sure potato mixture stays in center of disc. Press with finger tips to close dough edges.
6. Using the prongs of a fork, press on the edges of empanada to seal.
7. Brush entire surface of empanada with beaten egg.
8. Repeat with remaining ingredients until 20 empanadas are assembled.
9. Bake for 35-40 minutes or until golden brown. Remove from heat and let cool for 10 minutes before serving.
10. Cooks Note: If queso fresco is not available, use 1/2 cup crumbled mild feta cheese or mozzarella cheese.
11. If turnover pastry dough discs are not available, use the rim of a small bowl to cut out 4-inch squares from rolled out pie crust dough.