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Sunday Brunch

Potato and Corn Empanadas with Aji

Potato and Corn Empanadas with Aji

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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Potato and Corn Empanadas with Aji

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About This Recipe

Yield:Makes 12 empanadas
Active time:20 minutes
Total time:45 minutes
This recipe appears in: Sunday Brunch: Potato and Corn Empanadas with Aji

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 medium cloves garlic, finely chopped (about 2 teaspoons)
  • 3 jalapeño peppers, seeded and finely chopped (about 3 tablespoon)
  • 1 russet potato, peeled and cut into rough 1/4-inch cubes
  • 1 cup fresh corn kernels
  • 1 double batch pie dough
  • 1 egg, beaten
  • 3 scallions, roughly chopped
  • 1 small red onion, quartered
  • 1 tablespoon juice from 1 lime
  • 1 cup loosely packed cilantro leaves and tender stems
  • Kosher salt and cracked black pepper

Procedures

  1. 1

    Adjust oven rack to middle position and preheat oven to 400°F. Heat oil in a large stainless steel skillet over medium high heat until shimmering. Add onion and garlic and cook, stirring, until soft, about 4 minutes. Add 1 jalapeño, potato, corn, and 1/2 cup water. Bring to a simmer and cover with a lid. Cook, stirring often until potatoes are just soft, about 8 minutes. Season to taste with salt and pepper and allow to cool.

  2. 2

    Roll one recipe of pie dough out to 1/8 inch thickness and cut into six 4-inch rounds using a pastry cutter. Place 1/12th of filling on each round, brush edges with egg and using your fingers press to seal. Repeat with remaining filling and dough, then place on a lined baking sheet and bake until golden brown, about 25 minutes.

  3. 3

    Meanwhile, combine remaining jalapeños, green onions, red onion, lime juice, and cilantro in a food processor and pulse until ingredients are very finely chopped. Season to taste with salt and pepper and serve with empanadas.

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