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.
Lez demonstrated to us how to make Mexican Potato Empanadas, a vegetarian version. It is filled with potatoes, corn, green peppers and cheese.
- 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
- 3 1/2 cups instant corn Masa mix
- 1 cup warm water
- 1/2 tablespoon vinegar
- 1 teaspoon salt
- 3 tablespoons melted butter
Serves 6 to 8
|To make the dough, combine water, vinegar, melted butter and Masa mix in a large bowl.
Season with salt.
Mix and work dough with hands until well combined.
Form into long roll and cut into 8 equal pieces.
|Cook potatoes in boiling water for 10 minutes or until soft. Drain.
|In a large pan, saute onions and green peppers in oil.
Season vegetables with cumin, ground black peppers, cayenne pepper and salt.
|Add potatoes, cream cheese and Cheddar cheese.
Mash to make into a paste.
|Fold corn into paste.
|Roll each piece of dough into a 6″ diameter circle manually or use a tortilla press as shown.
If using the tortilla press, line with plastic to prevent from sticking to the press.
|The rolled out dough using the tortilla press is in perfect circle.
|Place 1/2 cup filing on each piece of rolled out dough, leaving 1/2″ border.
Moisten the border with water.
|Fold the dough over to form half moon shape, seal edges, and crimp with fork.
|Fried the empanadas in oil until golden brown.