Vegetable Empanadas

Makes 16 four-inch empanadas

Ingredients:

• 1 Yukon Gold potato, peeled and cut into 1/4-inch cubes
• 1 tablespoon vegetable oil
• 1 medium yellow onion, finely chopped
• 2 medium cloves garlic, minced
• 1/2 cup frozen peas
• 1/2 cup pinto beans
• 1/2 cup Cotija cheese, if desired
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 packages pie crust
• 1 egg, beaten

Instructions:

1. Make filling – Place cubed potatoes in a saucepan and cover with cold water. Add salt. Cover and bring to a boil cooking until fork tender, about 12 minutes. Drain and mash with a potato masher. Set aside

2. Heat oil in a large skillet over medium high heat. Add onion and saute, stirring, until soft, about 3 minutes. Add garlic and saute for another minute.

3. Reduce heat to low and add pinto beans and peas. Season with cumin, paprika, and salt & pepper. Stir to combine and allow to cook for about two minutes. Turn off heat and add mashed potatoes. Add cheese if desired. Combine and set aside.

4.Assemble empanadas – Place pie crust on a lightly floured surface. Cut out 4-inch circles with a round cookie cutter. Place 2 tablespoons of filling on each round, brush edges with beaten egg and using your fingers press to seal. Repeat with remaining filling and dough.

If desired, cut small decorations out of remaining dough. Place them on the egg basted empanadas and baste decorations with egg wash.

5. Cook empanadas – Preheat the oven to 425 degrees. Place empanadas on parchment lined baking sheets. Bake for 15 minutes or until golden. Serve with mango salsa, guacamole, or pico de gallo.