Potato and Corn Empanadas with Aji

Ingredients

• 1 cup cilantro leaves loosely packed
• 1  eggs beaten
• 1 cup ears corn fresh
• 2 teaspoons garlic clove finely chopped
• 3 tablespoon jalapeno seeded finely chopped
• 12 servings kosher salt black
• 1 tablespoon juice of lime 
• 1 cup onion finely chopped
• 1  pie crust dough 
• 1 small onion red quartered
• 1  baking potatoes peeled cut into rough 1/4-inch cubes
• 3  spring onion roughly chopped
• 1 tablespoon vegetable oil 

Equipment

• food processor
• frying pan
• baking sheet
• oven
• pastry cutter

Directions

1. Adjust oven rack to middle position and preheat oven to 400°F.
2. Heat oil in a large stainless steel skillet over medium high heat until shimmering.
3. Add onion and garlic and cook, stirring, until soft, about 4 minutes.
4. 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.
5. Roll one recipe of pie dough out to 1/8 inch thickness and cut into six 4-inch rounds using a pastry cutter.
6. 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.
7. 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.