Empanadas de Papas (Chilean Potato Pastries)

Serves 6-8.

Filling:
4 medium potatoes, peeled and cubed
2 small onions, chopped fine
1/2 cup chopped green pepper
3 tablespoons vegetable oil
1/2 teaspoon cumin
1/2 teaspoon pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup corn
1 cup cream cheese, softened
1 cup grated Cheddar cheese

Dough:
1 cup warm water
1/2 tablespoon vinegar
1 teaspoon salt
3 1/2 cups flour
3 tablespoons melted butter

Cook and mash potatoes. Saute onions and peppers in oil. Add seasonings. When vegetables begin to soften, add the corn. Saute until all vegetables are tender. While still hot, mix vegetables, cream and Cheddar cheeses into mashed potatoes. To make dough, mix water, vinegar and salt in large bowl. Add flour and butter. Mix well and work dough with hands until well combined. Form into long roll and cut in 8 equal pieces. Roll each piece on each piece of dough, leaving 1/2" border. Fold dough over, seal edges with water, and crimp with fork. Traditionally, these are then fried until golden brown, but I prefer to bake them at 350 degrees until lightly golden. Serve with Pebre.