3¾ cups flour
2 teaspoons salt
3 tablespoons sugar
1½ teaspoons baking powder
1 cup butter (or vegetable shortening but butter tastes better)
½ cup plus 1 tablespoon cold water
Combine flour, salt, sugar and baking powder in a large mixing bowl. Mix well. Melt the butter and stir into the flour with a fork until well incorporated. Stir in the water, a little at a time, to make a wet and fairly sticky dough. The dough will firm up from the cold water. Knead the dough in the bowl, until well mixed. Cover the bowl with saran wrap and chill for at least 30 minutes. Tip: Dough will keep overnight in the refrigerator if you want to make it ahead of time.
2 cups Russet potatoes (peeled and diced)
1 teaspoon salt
1 teaspoon extra-virgin olive oil
¼ cup white onions (chopped)
14-ounce can fire roasted diced tomatoes (drained)
¼ cup chopped green onions
1 clove garlic (minced)
2 tablespoons red bell peppers (chopped)
2 tablespoons fresh cilantro (chopped)
½ teaspoon salt
¼ teaspoon ground black pepper
Lime wedges (as a condiment at the table)
Preheat oven to 375 degrees.
To make the empanada disks, turn chilled dough out onto a floured surface. Roll the dough into a thin sheet and cut out 12 round disc shapes. I use a small bowl five inches in diameter to make the discs.
To make the filling, add the potatoes to a pot of boiling water and one teaspoon salt. Boil for 20 minutes, or until tender. Drain and rice. You can mash the potatoes if you don’t have a ricer but I like the creamy quality that ricing gives the potato filling. Set aside.
Heat the olive oil in a large skillet. Add the onions and cook over medium-low heat for five minutes, stirring frequently. Add the tomatoes, green onions, garlic, bell peppers, cilantro, salt, and pepper. Cook uncovered for 15 minutes. Remove from heat and set aside.
Fold the potatoes into the vegetable mixture.
Take one of the disks and add one to one and a half tablespoons of the filling to the middle of the disk. Fold the disk over until the edges meet (you’ll have a half moon). Crimp the edges with a fork and make a cross cut on the top of each for venting. When you’ve filled all of the disks, bake the empanadas for 18 – 20 minutes. Serve warm.