Chilean Potato Empanadas

Ingredients

• •Filling:
• •4 medium potatoes, peeled and cubed
• •2 small onions, chopped fine
• •1/2 cup chopped green pepper
• •3 tablespoons vegetable oil
• •1/2 teaspoon cumin
• •1/2 teaspoon pepper
• •1 teaspoon salt
• •1/2 teaspoon cayenne pepper
• •1 cup corn
• •1 cup cream cheese, softened
• •1 cup grated cheddar cheese
• •Dough:
• •1 cup warm water
• •1/2 teaspoon salt
• •3 tablespoons melted butter
• •1/2 tablespoon vinegar
• •3 1/2 cups flour

Directions

1. 1Cook and mash potatoes.
2. 2Sautee onions and pepper in oil. Add seasonings. When vegetables begin to soften, add the corn. Sautee until all vegetables are tender.
3. 3While still hot, mix the vegetables, cream cheese and cheddar into mashed potatoes.
4. 4To make dough, mix water, vinegar and salt in a large bowl.
5. 5Add flour and butter.
6. 6Mix well and work dough with hands until well combined.
7. 7Form into long roll and cut in 8 equal pieces.
8. 8Roll each piece of dough into a 6 centimeter diameter circle.
9. 9Place fillings on each piece of dough leaving 1/2 inch border. Fold dough over, seal edges with water and crimp wit fork.
10. 10Traditionally, these are fried until golden brown; however, for those who are more health conscious, they can also be baked at 350 degrees Fahrenheit until lightly golden.