Potato and Corn Empanadas with Aji
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped (about 1 cup)
- 2 medium cloves garlic, finely chopped (about 2 teaspoons)
- 3 jalape単o 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
- This recipe is vegetarian
- Produce
- 1 lime, juice from (1 tablespoon)
- Cilantro, loosely packed stems leaves and tender (1 cup)
- Corn, fresh kernels (1 cup)
- Garlic (2 medium cloves)
- Onion, finely chopped (about 1 cup), medium (1)
- Red onion, small (1)
- Russet potato, peeled and cut into rough 1/4-inch cubes (1)
- Scallions (3)
- Cooking & Baking
- Double batch pie dough (1)
- Jalape単o peppers, seeded and finely chopped (about 3 tablespoon) (3)
- Kosher salt and cracked black pepper (1)
- Vegetable oil (1 tablespoon)
- Refrigerated
- Egg (1)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 1, 2012 (2 months ago).
152 people saved this recipe.
