Potato-Cheese Empanadas

Source: Sundays at Moosewood Restaurant (slightly modified by Aimee)
Makes 8
Time-consuming but delicious!

Filling:
2 small russet potatoes
oil for frying
1/2 cup chopped onion
1 small green pepper, diced
1 cup corn
1 cup black beans
4 oz. jar pimientos, drained
8 oz. cream cheese
1 cup shredded cheese
1/4 cup milk
½ tsp cumin
½ tsp pepper
1 tsp salt
½ tsp cayenne
salsa & sour cream to top

Dough:
1 ¼ cup warm water
½ TB vinegar
1 tsp salt
1 ½ cups whole wheat flour
2 cups unbleached flour
3 TB butter, melted

1.Make dough: mix together water, vinegar & salt. Add flours & butter. Mix well & form into a dough. Turn out onto a floured surface & form into a large ball. Cover with plastic wrap until ready to use (option to make ahead & store in refrigerator). 
2. Peel & cube potatoes; cook in large pot of water until soft, ~20 minutes. Drain, return to pot & mash. Stir in milk & cheeses until melted.  Stir in cumin, pepper, salt, cayenne, corn, pimientos, & beans.
3. Meanwhile, heat oil in pan & fry onions & green pepper until soft. Stir into potato mixture.
4. Divide dough into 8 equal pieces. Roll out each piece into a 7 inch circle. Place ½ cup filling on ½ of each circle; fold dough over the filling & wet edges to seal; crimp edges with a fork. 

5. In about 1 inch of oil heated over medium-high heat, fry about 5 minutes per side until light golden brown. Drain & cool on paper towels about 10 minutes.
OR bake at 350, about 10 minutes per side.
Serve with salsa & sour cream.