Mexican Potato Empanadas

The Richmond Community Kitchen met again at the Gilmore Park Church for another cooking session. We were fortunate to have Lez to demonstrate some Mexican food to the group.

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Lez demonstrated to us how to make Mexican Potato Empanadas, a vegetarian version. It is filled with potatoes, corn, green peppers and cheese.

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Ingredients

Filling:

  • 4 medium potatoes, peeled and cubed
  • 2 small onions, finely chopped
  • 1/2 cup chopped green pepper
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 cup corn
  • 1 cup cream cheese, softened
  • 1 cup grated Cheddar cheese
  • oil for frying

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Dough:
  • 3 1/2 cups instant corn Masa mix
  • 1 cup warm water
  • 1/2 tablespoon vinegar
  • 1 teaspoon salt
  • 3 tablespoons melted butter

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Source: Lez

Serves 6 to 8

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