1 large russet, peeled and quartered
1 tablespoon sugar
2 tablespoons vegetable oil
1 3/4 cups all purpose flour
1 teaspoon salt
1 (1 1/2 ounce) packet sazon goya or annatto
3 tablespoons water, divided
1. Preheat oven to 375 degrees F. Add potato to a pot of boiling water. Let cook until the potato is soft, about 20 minutes. Drain the water and thoroughly mash the potato with a fork. Measure out 1 cup worth for recipe.
2. Mix in sugar. Finally, add the vegetable oil to the potato mixture. If you can find red achiote oil, feel free to use that instead. Next, combine the flour, salt and sazon goya or annatto. Combine the flour mixture with the potato mixture, mixing with the fork. Add 1 tablespoon water at a time and mix with the fork as much as you can.
3. Finally, reach in and mix the rest by hand until well formed. Wrap in plastic or put in a food container and refrigerate for 1 hour. It keeps well in the fridge, but can also be frozen if you don't plan on using it for awhile.
4. To make an empanada, grab about 1/6 of the dough and roll out into a 6" circle, about 1/4" thick. Add desired filling, and fold the circle in 1/2 to make a crescent shape. Crimp the edges with a fork to seal. Cut 2 slits in the top to allow steam to vent. If you don't do this, the empanada will burst open in the oven.
5. Place the empanada on a cookie sheet and bake for about 20 minutes or until golden. Eat and enjoy!
Traditional red empanada dough is vegan, and very delicious! Unfortunately it calls for unusual ingredients like yucca and achiote oil. I've replaced those ingredients with some that are more accessible and it still tastes just as great! In this recipe, I'm using a regular potato with sugar to replace the yucca. It is very similar to a potato, but a little sweet and the sweetness helps it bind more (which is why we need to add sugar).