Cooking in the Dorm

The classic Mexican favorite of Empanadas can be enjoyed as a snack, side dish, and even as the main course of a meal.

It all depends on how big you make the dough circles.

They can be dipped in salsa or sour cream but they’re just as good plain.

Which ever way you decide to enjoy these Mexican classics, make sure to come hungry as these will surely satisfy your hunger.

Filling Ingredients:

4 medium potatoes peeled and chopped
2 small onions chopped fine
‘frac12; cup chopped green pepper
3 tbsp vegetable oil
‘frac12; tsp cumin
‘frac12; tsp salt
‘frac12; tsp cayenne pepper
1 cup corn
1 cup cream cheese, softened
1 cup grated cheddar cheese

Dough Ingredients:

1 cup warm water
‘frac12; tsp vinegar
1 tsp salt
‘ 3 ‘frac12; cups flour
3 tbsp melted butter


Cook and mash the potatoes.’ Saut’eacute; onions and peppers in oil and add seasonings.When vegetables begin to soften, add the corn. Saut’eacute; until all vegetables are tender.

While still hot, mix vegetables, cream cheese, cheddar cheese into mashed potatoes
To make the dough, mix water, vinegar and salt in a large bowl. Add the flour and butter. Mix well and work dough with hands until well combined. Form into long roll and cut in eight equal pieces. Roll each piece into 6-inch diameter circle.

Place ‘frac12; cup filling on each piece of dough, leaving ‘frac12; inch border. Fold dough over, seal edges with water and crimp with fork.

Bake them at 350 degrees until lightly browned.’

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