A bit spicy, a bit sweet, and a bit crunchy, these empanadas make a great light brunch, and even a great brown bag lunch if you have any left. If you're looking for a few shortcuts with this recipe, a store-bought pie crust would make a good stand in for a lovingly made homemade version.
If you're the type of person who gets fresh summer corn, and shucks and freezes it, I admire you. If you're not, frozen corn works in a pinch.
- 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
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.
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.
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.