Potato and Corn Empanadas With Aji Recipe

Name: Potato and Corn Empanadas With Aji Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
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

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.

December 2012

Potato and Corn Empanadas With Aji Recipe

Prep 15 mins

Cook 40 mins

Active 20 mins

Total 55 mins

Serves 12 empanadas

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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 large 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 (205°C). 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.

Nutrition Facts (per serving)
418	Calories
21g	Fat
51g	Carbs
6g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	418
% Daily Value*
Total Fat 21g	27%
Saturated Fat 7g	35%
Cholesterol 16mg	5%
Sodium 410mg	18%
Total Carbohydrate 51g	19%
Dietary Fiber 4g	14%
Total Sugars 5g
Protein 6g
Vitamin C 9mg	45%
Calcium 38mg	3%
Iron 2mg	13%
Potassium 356mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.