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.