by Loves Food Loves to Eat
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Loves Food Loves to Eat's Notes:
ExpandEmpanada dough (http://www.epicurious.com/recipes/food/views/Empanada-Dough-230786) Ask a question about this ingredient
2 russet potatoes, peeled and cubed small Ask a question about this ingredient
1/2 red bell pepper, diced Ask a question about this ingredient
1/2 yellow onion, diced Ask a question about this ingredient
2-3 cloves garlic Ask a question about this ingredient
1/2 cup cilantro Ask a question about this ingredient
1-2 tablespoon olive oil Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
approx. 1 cups grated mozzerella Ask a question about this ingredient
1 egg and a tablespoon water-whisked Ask a question about this ingredient
For sofrito: In food processor, pulse onion, red pepper, cilantro, garlic, salt and black pepper until like a paste.
Ask a question about this stepHeat oil over medium low in a large non-stick skillet or pot (I use a big wok). Add potatoes and sofrito, and cook until tender, about 10 minutes. Lightly mash with fork or back of spoon. Remove from heat and cool to room temp.
Ask a question about this stepPreheat oven to 400°F. Divide dough into 16 pieces, and form each one into a disk. To fill, roll out 1 piece on a floured surface w/ rolling pin into a 3-4-inch round.
Ask a question about this stepSpoon a tablesppon of potato filling and a pinch of cheese (eyeball it) into center and fold dough in half. Press edges together to seal, then crimp with a fork. Transfer all filled empanadillas to oiled baking sheet.
Ask a question about this stepBrush empanadas with egg wash and bake 20-25 minutes, until golden brown. Cool on a rack for 5 minutes, serve warm.
Ask a question about this stepi want one right now!
This is from your friendly editors at Food52.
YUM! These look delicious.