Potato Empanadas

For the pastry: Dissolve yeast and dry milk powder in warm water. Then add half of the flour to it and mix with a wooden spoon. Now, add salt and the rest of the flour and mix again. Add soft butter to it and start kneading it until you have a smooth dough. Cover it and let it stand for an hour.

For the filling: Boil the potatoes with the skin on until tender. Cool, peel, and mash them. Sauté onions in oil and add the spices to it. Add the onion mixture to the mashed potatoes and mix well. Now add chopped scallions and feta cheese, or any other cheese of your choice and mix again.

Assembly and Baking: Roll the dough out on a flat surface to about 1/8 inch thick. Cut the dough into desired shapes and fill with the potato mixture. Whisk the egg and brush the tops of the filled empanadas. Sprinkle some salt on top. Bake at 380F for 30-33 minutes. Take out when the empanadas are nicely golden brown.