Queso Y Papa Empanadillas

Directions

1. 1
   For sofrito: In food processor, pulse onion, red pepper, cilantro, garlic, salt and black pepper until like a paste.
2. 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. 3
   Preheat oven to 400°F. 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. 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. 5
   Brush empanadas with egg wash and bake 20-25 minutes, until golden brown. Cool on a rack for 5 minutes, serve warm.