Ingredients
The following ingredients have 4 Servings
- 2 (9-inch) frozen whole wheat pie shells, unbaked
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 yellow onion, chopped
- 1/4 teaspoon ground black pepper
- 1 pound Russet potatoes, peeled and cut into 1/2-inch cubes
- 1/4 pound Havarti cheese, grated and divided
- 1/3 cup pitted, sliced black olives
- 3 tablespoons chopped fresh cilantro
- 1/4 teaspoon fine sea salt
Instruction
- Preheat the oven to 375°F.
- Line a large baking sheet with parchment paper and set aside.
- Unwrap pie dough and set aside at room temperature until pliable and no longer cold, about 30 minutes.
- Meanwhile, heat 1 1/2 tablespoons oil in a large skillet over medium-high heat.
- Add onion, salt and pepper and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
- Add potatoes and 1/4 cup water, cover and simmer, stirring occasionally and scraping up any browned bits, until tender, 8 to 10 minutes.
- Transfer to a large bowl and briefly mash until chunky. Set aside to let cool.
- Reserve 1/4 cup of the cheese, then add remaining to bowl with potato mixture along with olives, cilantro, salt and pepper.
- Gently fold together and set aside.
- Invert one of the pie shells onto a floured surface, removing the tin, then gently flatten and roll out into a 12-inch circle.
- Using a small bowl as a cookie cutter, cut four 5-inch circles out of the dough, reworking the scraps as needed.
- Transfer circles to a large plate and cover with a damp paper towel then repeat process with second crust to make 8 circles total.
- Working with one circle of dough at a time, brush edges with water then arrange about 1/4 cup of the potato filling in the middle.
- Fold over to make a half moon.
- Pressing out air as you go, pinch edges together snugly, crimping them, if desired.
- Transfer to prepared baking sheet.
- Brush empanadas with remaining 1/2 tablespoon oil and sprinkle tops with reserved cheese.
- Bake until golden brown and crisp, about 45 minutes.
