Empanadas with vegetables

Ingredients:

• 1 red bell pepper, cut in small pieces
• 1 medium potato cut in small cubes
• 2Tb sweet corn from the can
• 1 fresh tomato peeled and chopped in small squares
• 1 cup fresh green beans, chopped in small pieces
• ½ cup shredded cedar cheese
• Salt and pepper 
  

Directions:
    
      For this easy recipe I used frozen empanadas dough (I purchased the most popular brand, Goya).  Defrost overnight  before cooking them.

1. Boil the potatoes for 25 minutes in their skin until tender. Drain them, peel them off and cut them in small cubes.
2. Coat a skillet with 2 tablespoons of olive oil, and add the pepper, the green beans, and the garlic. Let them sizzle for 5 minutes and then add the potatoes and the sweet corn. Cook them another 5 minutes.
3. Add the fresh tomatoes and season with salt and coarsely black pepper.
4. Finally add the shredded cheese in the hot skillet and stir until they are combined perfectly. Set the filing aside and let it cool before filing the empanadas.
5. Fill each empanada with a full tablespoon of the vegetables mixture and close it by pressing the edges with a fork. Warm well the oil and fry the empanadas for about 3 minutes on each side. Let them cool on a paper towel. 

If you prefer to bake the empanadas, just set the oven at 375F, arrange the empanadas on a baking sheet, brush them with a beaten egg and sprinkle italian seasoning herbs.