Potato, Poblano and Corn Empanadas √
Note: A comforting filling of potatoes, cheese, corn and mild poblano chiles fills these flaky turnovers which, when served alongside a crisp green salad, make for a satisfying vegetarian meal. From Meredith Deeds.
• 1 1/2 c. all-purpose flour
• 3/4 tsp. salt, divided
• 3 tbsp. unsalted butter, cut into small pieces
• 1/2 c. plus 4 tbsp. water, divided
• 2 tsp. vegetable oil
• 1 small onion, diced
• 1 poblano pepper, cored, seeded and diced
• 2 garlic cloves, minced
• 1 medium russet potato, peeled and cut into rough 1/4-in. cubes
• 1/2 c. fresh or frozen corn kernels
• 3/4 c. (3 oz) shredded Oaxaca or mozzarella cheese
• 1 egg white
• 1 tbsp. water
Combine flour and 1/4 teaspoon salt in a bowl. Add the butter and blend together with your fingertips or a pastry blender (or pulse in a food processor), until most of mixture resembles coarse meal with some small (roughly pea-size) lumps. Drizzle evenly with 4 tablespoons water and gently stir with a fork (or pulse in food processor) until incorporated. (It may still appear crumbly. Press together with fingers; if it doesn’t clump, add another tablespoon of water.) Shape into a disc and cover with plastic wrap. Chill for 30 minutes.
Set oven temperature to 425 degrees.
Heat oil in a large stainless steel skillet over medium high heat until shimmering. Add onion, peppers and garlic and cook, stirring, until soft, about 4 minutes. Add potato, corn and 1/2 cup water. Bring to a simmer and cover with a lid. Cook, stirring often until potatoes are just soft, about 8 minutes. Let cool. Stir in cheese.
Divide dough into 8 pieces. Working with 1 piece at a time (cover remaining pieces with a damp towel to prevent drying), roll each dough portion into a 5-inch circle. Spoon 3 tablespoons potato-corn filling into center of each circle. Moisten edges of dough with water; fold dough over filling. Press edges together with a fork or fingers to seal. Place empanadas on a large baking sheet lined with parchment. Combine egg white and 1 tablespoon water. Lightly coat tops of empanadas with egg mixture. Pierce top of dough with the tip of knife. Bake for 20 minutes or until lightly browned.
Nutrition information per serving:
Calories 210 Fat 9 g Sodium 300 mg
Carbohydrates 26 g Saturated fat 5 g Calcium 85 mg
Protein 6 g Cholesterol 23 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable, 1 ½ bread/starch, 2 fat.