Roasted Red Potato and Tomato Empanadas Recipe 
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Roasted Red Potato and Tomato Empanadas

For the dough
2 cups flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup vegetable shortening
6 to 7 tablespoons cold water

For the filling
4 red potatoes, cut into quarters, skins left on
3 large Roma tomatoes, cut in half lengthwise
4 tablespoons olive oil
1 sprig fresh rosemary
1 teaspoon thyme
3 cloves garlic, minced
1 teaspoon kosher salt
Freshly ground pepper, to taste
2 tablespoons olives, minced
2 tablespoons toasted pine nuts, lightly toasted in a dry sauté pan
1/4 cup crumbled feta cheese
1 tablespoon tomato paste (optional)

For egg wash
1 beaten egg mixed with 2 teaspoons water

To make the dough: Place the flour, sugar, salt and shortening in a food processor. Run on low speed and slowly add the water until the dough holds together without being too sticky. Remove dough from processor, shape into a flat ball, and wrap tightly with plastic wrap. Refrigerate at least one hour before shaping into empanada pastries.

To make the filling: Preheat oven to 400 degrees. Place potatoes and tomatoes in casserole dish, tomatoes cut-side up. Drizzle the olive oil on top and add the rosemary, thyme, garlic, kosher salt and pepper. Bake, covered, until tender, about 25 minutes. (Also can be done in microwave on high power for about 15 minutes.) Let cool. Chop tomatoes and dice potatoes. Combine them in a bowl, along with all the tomato juice from the casserole dish and the olives, pine nuts and feta cheese. Season with salt and pepper, to taste. If mixture appears too dry, add a tablespoon of tomato paste thinned with water.

Either divide dough into about 12 small balls and roll out, or roll out all dough and use a large round cutter to shape. Place about a heaping tablespoon of filling in the middle of the dough circle. Brush edges with egg wash, fold over and seal. Poke top with knife to let steam escape.

Brush tops with remaining egg wash. Bake 20-25 minutes, until golden.

Makes about 12 empanadas.

Approximate values per serving (1 empanada): 243 calories, 15 g fat, 22 mg cholesterol, 4 g protein, 23 g carbohydrates, 1 g fiber, 295 mg sodium, 52 percent calories from fat.

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