Mashed Potato Empanadas

Rather than my usual strategy of making a huge batch of mashed potatoes and gorging myself on them, I wanted to use my CSA potatoes and veggies to make something I could bring to work as a lunch meal. This was very experimental, thus there was a lot of winging it on measurements and simultaneous saucepan wielding and such.

These turned out great! I will say, though, that if I’d had cheddar cheese on hand, I totally would have loaded up the filling with that. Next time!

– Pie crust dough (I just made my usual recipe, but you could use pre-made ones or whatever recipe you prefer)
– 6-8 yukon potatoes, cut into chunks, with skins
– 2-4 Tablespoons of butter (i wasn’t paying attention, I just used a big ole chunk)
– milk (maybe like ½ cup ish?)
– handfull of fresh green beans, cut into chunks
– 2 stalks of celery, chopped
– 1-2 cloves garlic, minced
– handfull of cherry tomatoes
– schmaltz or stock or oil or something to saute with
– ½ a lemon
– salt
– pepper

1. Preheat oven to 450 degrees F
2. Make piecrust dough according to whatever recipe you prefer, or use pre-made pie crust. Set the dough aside in the refrigerator
3. Boil the potatoes in a medium saucepan for 10 minutes, until soft
4. Meanwhile, heat up schmaltz (what I used)/stock/oil/whatever in a skillet
5. Add garlic to skillet and saute
6. Add celery to skillet
7. Bring water to a boil in a small saucepan, then drop in the green beans and blanch for 2-3 minutes, until bring green. Drain, then add to skillet and stir.
8. Squeeze juice of ½ lemon over the saute
9. When the potatos are done boiling, drain, then return to saucepan. Add butter and mash with a potato masher. Add milk until the consistency is quite gooey
10. Add salt and pepper to potatoes
11. Add the contents of the skillet to the potatoes and mix
12. Add cherry tomatoes and mix
13. Break dough into 6-8 balls, roll a ball out flat, add a blob of the potato mixture, then fold the dough over and seal the edges with a fork.
14. Place the empanadas on a cooking sheet with parchment paper.
15. Brush the empanadas with remaining milk for glaze
16. Bake in oven for 20-30 minutes, until the crust is golden brown