Potato Empanadas

Ingredients –

For the Potato crust -1/2 cup refined flour, ½ teaspoon salt, Black pepper powder and dried oregano to taste, 2 large potatoes, boiled, peeled and mashed

For the filling – 1/4cup cooked corn kernels, 2tsp chopped onion, ¼ cup chopped three colored bell peppers, 2 tomatoes, 2 tbsp grated cheese, jalapenos and black olives to taste, 2 tbsp oil, Salt and black pepper powder to taste

 

Other ingredients –oil to deep fry

 

For topping –grated cheese, jalepenoes, black olives, tomato ketchup

 

Method - For the Potato crust –

Combine all the covering ingredients together and make dough using few drops of water. Keep aside.

For the filling- Put the tomatoes in hot water for 5 minutes. Take off the skin and chop them finely. Heat the oil in pan and sauté the onions for 1 minute. Add the bell peppers and tomatoes and sauté for at least 3 to 4 minutes. Add the corn, salt, pepper and cheese, jalapenos and black olives. Remove from heat.

For empanadas – Form the dough into 2 inch balls. On a floured surface, roll each ball into a 4- inch circle. Spoon some of the filling into the center of the potato crust round, leaving 1/4-inch border. Wet the edges with a finger dipped in water, fold into half moon shapes and seal the edges with the tines of a fork .Heat oil in deep-fryer .Place one or two pieces into the fryer at a time. Fry for about 5 minutes, turning once to brown on both sides. Drain on paper towels.

Top with grated cheese, jalepenoes, black olives and tomato ketchup before serving.