EMPANADAS DE PAPAS (CHILEAN POTATO PASTRIES)
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 tablespoon vinegar
1 teaspoon salt
3 1/2 cups flour
3 tablespoons melted butter

Cook and mash potatoes. Saute onions and peppers in oil.
Add seasonings. When vegetables begin to soften, add the
corn. Saute until all vegetables are tender. While still
hot, mix vegetables, cream and Cheddar cheeses into mashed
potatoes. To make dough, mix water, vinegar and salt in
large bowl. Add flour and butter. Mix well and work dough
with hands until well combined. Form into long roll and
cut in 8 equal pieces. Roll each piece into 6" diameter
circle. Place 1/2 cup filling on each piece of dough,
leaving 1/2" border. Fold dough over, seal edges with
water, and crimp with fork. Traditionally, these are then
fried until golden brown, but I prefer to bake them at 350
degrees until lightly golden. Serve with Pebre.