I got the idea for these from the mozzerella and mashed potato stuffed empanadillas from my favorite Puerto Rican restaurant, La Isla. My version is baked instead of fried, and the gooey mozzerella cheese oozes around soft, sofrito seasoned potatoes. The delicious flaky dough I use is a recipe from an issue of Gourmet magazine, but store bought empanada discs, or your own pastry dough will also work. For the dough recipe I use, visit http://www.epicurious.com/recipes/food/views/Empanada-Dough-230786

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