Vegetable Empanada

INGREDIENTS

Filling:
4 medium potatoes, cut roughly
1 large sweet onion, chopped fine
1 bag frozen peas, thawed
3 tablespoons vegetable oil
1/2 teaspoon pepper
1 teaspoon salt
Juice of 1 lemon

Dough:
1 cup warm water
1/2 tablespoon vinegar
1 teaspoon salt
3 1/2 cups flour
3 tablespoons olive oil

DIRECTIONS

1- Cook and mash potatoes, leaving some chunks.
2- Chop onions finely.
3- Mix mashed potatoes, thawed peas, onions, salt, pepper and lemon juice to taste.
4- Mix water, vinegar and salt in large bowl.
5- Add flour and oil. Mix well and work dough with hands until well combined.
6- Form into long roll and cut in 8 equal pieces.
7- Roll each piece into 6" diameter circle.
8- Place 1/2 cup filling on each piece of dough, leaving 1/2" border.
9- Fold dough over, seal edges with water, and crimp with fork.
10- Bake at 400°F for 30 minute.

COMMENTS

The empanadas can be made with any filling. In the past, I have used left over vegetables as fillings.