Potato and Corn Empanadas with Aji

Name: Potato and Corn Empanadas with Aji
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Spanish, European
Ingredients: 237 milliliters loosely packed cilantro leaves and tender stems; 1 egg, beaten; 237 milliliters fresh corn kernels; 2 teaspoons medium cloves garlic, finely chopped (about; 3 Tbsps jalapeño peppers, seeded and finely chopped (about; 12 servings Kosher salt and cracked black pepper; 1 Tbsp juice from 1 lime; 237 milliliters medium onion, finely chopped (about; 1 double batch pie dough; 1 small red onion, quartered; 1 russet potato, peeled and cut into rough 1/4-inch cubes; 3 scallions, roughly chopped; 1 Tbsp vegetable oil

Potato and Corn Empanadas with Aji is a dairy free and vegetarian recipe with 12 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 118 calories, 3g of protein, and 5g of fat. It is a very budget friendly recipe for fans of European food. A mixture of onion, egg, double batch pie dough, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. If you like this recipe, you might also like recipes such as Turkey and Mashed Potato Empanadas - Empanadas De Pavo, Corn and Poblano Empanadas, and Chicken And Corn Empanadas.

Instructions

Adjust oven rack to middle position and preheat oven to 400°F.

Equipment you will use

Oven

Heat oil in a large stainless steel skillet over medium high heat until shimmering.

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Cooking Oil

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Frying Pan

Add onion and garlic and cook, stirring, until soft, about 4 minutes.

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Garlic

Onion

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.

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Salt And Pepper

Potato

Water

Corn

Roll one recipe of pie dough out to 1/8 inch thickness and cut into six 4-inch rounds using a pastry cutter.

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Pie Dough

Roll

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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.

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Dough

Egg

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Baking Sheet

Oven

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.

Ingredients you will need

Salt And Pepper

Green Onions

Lime Juice

Red Onion

Cilantro

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Food Processor

Equipment

Ingredients

Servings:

237milliliters

loosely packed cilantro leaves and tender stems 1

egg, beaten 237milliliters

fresh corn kernels 2teaspoons

medium cloves garlic, finely chopped (about 3Tbsps

jalapeño peppers, seeded and finely chopped (about 12servings

Kosher salt and cracked black pepper 1Tbsp

juice from 1 lime 237milliliters

medium onion, finely chopped (about 1

double batch pie dough 1small

red onion, quartered 1

russet potato, peeled and cut into rough 1/4-inch cubes 3

scallions, roughly chopped 1Tbsp

vegetable oil

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are great choices for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Verdad Santa Ynez Valley Tempranillo with a 4.3 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.