Queso Y Papa Empanadillas

• Empanada dough (http://www.epicurious.com...)
• 2 russet potatoes, peeled and cubed small
• 1/2 red bell pepper, diced
• 1/2 yellow onion, diced
• 2-3 cloves garlic
• 1/2 cup cilantro
• 1-2 tablespoons olive oil
• salt and pepper
• approx. 1 cups grated mozzerella
• 1 egg and a tablespoon water-whisked

1. For sofrito: In food processor, pulse onion, red pepper, cilantro, garlic, salt and black pepper until like a paste.
2. Heat oil over medium low in a large non-stick skillet or pot (I use a big wok). Add potatoes and sofrito, and cook until tender, about 10 minutes. Lightly mash with fork or back of spoon. Remove from heat and cool to room temp.
3. Preheat oven to 400u0b0F. Divide dough into 16 pieces, and form each one into a disk. To fill, roll out 1 piece on a floured surface w/ rolling pin into a 3-4-inch round.
4. Spoon a tablesppon of potato filling and a pinch of cheese (eyeball it) into center and fold dough in half. Press edges together to seal, then crimp with a fork. Transfer all filled empanadillas to oiled baking sheet.
5. Brush empanadas with egg wash and bake 20-25 minutes, until golden brown. Cool on a rack for 5 minutes, serve warm.

empanada, russet potatoes, red bell pepper, yellow onion, garlic, cilantro, olive oil, salt, mozzerella, egg

Taken from food52.com/recipes/5132-queso-y-papa-empanadillas (may not work)