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1
Combine the masa harina, water and salt in a large mixing bowl and stir until smooth.
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2
The dough should be slightly sticky and form a ball when pressed together.
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3
To test, flatten a small ball of dough between your palms.
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4
If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
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5
Cover with a damp towel until ready to use.
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6
Heat the oil in a large skillet over moderate heat.
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7
Add the onion and saute until soft, 3 to 5 minutes.
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8
Ad the garlic, jalapeno, cumin, salt and pepper and saute 1 minute longer to release the aromas.
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9
Add the tomato, potatoes and corn and cook, stirring occasionally, until the liquid from the tomatoes is absorbed, 2 to 3 minutes.
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10
Remove from the heat, stir in the parsley and cheese and correct the seasoning.
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11
Set aside to cool.
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12
Divide the dough into 24 golfball size pieces, moistening your hands with water to prevent sticking if necessary.
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13
Flatten balls to 3 inch disks.
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14
Place a heaping teaspoon of stuffing on the empanada and close by pressing the edges together with your fingers.
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15
Shape into a half moon.
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16
Repeat until all the halfmoons are formed.
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17
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and arrange the empanaditas on top.
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18
Brush with the glaze and prick with a fork to make steam holes.
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19
Bake for about 2530 minutes, or until golden.
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20
Remove and transfer to a rack to cool slightly.
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21
Serve warm.
