| Potato Bean & Corn Empanaditas |
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Pastry:
2 cups flour 1/4 tsp salt 1/3 lb cold butter 1/3 cup ice water Filling: 2 medium waxy potatoes, scrubbed & diced Salt 2 green onions, trimmed & finely chopped 1 small green chili, minced 1/4 cup corn kernals 1/4 cup small lima beans 3 Tbsp firm, dry cottage cheese, crumbled 1/4 cup chopped fresh cilantro Salt & freshly ground pepper Combine the flour and salt in a mixing bowl and cut in the butter. when the mixture is crumbly, add the ice water and mix to form a dough. Form the dough into 2 disks and wrap them in plastic wrap; let rest for about 30 minutes at room temperature. Meanwhile prepare filling. Place the potatoes in a saucepan , cover them iwth boiling water, add a little salt and cook for 3 minutes. Drain the potatoes well and set to one side. In a mixing bowl, combine the onions, chili, corn, beans, cheese and cilantro, season with salt and pepper. Add the cooled potatoes to this mixture and toss together well. Preheat oven to 400° F. Roll a pastry disk out on a lightly floured surface and cut out rounds about 4 inches wide. Transfer the pastry rounds to a nonstick baking sheet as you work. Place about 1 Tbsp of the filling off-centre on each pastry round. Dip your finger in water and run it around the edge of each round, folding the pastry over to enclose the filling. Seal the edges by pressing them together with the tines of a fork. Repeat the process with the remaining pastry and filling. Bake the empanaditas for about 20 minutes until pastry is golden brown. Serve them while still warm or at room temperature. Serves 4 - 6. |
