Potato And Corn Empanadas With Aji Recipe Recipe

Name: Potato And Corn Empanadas With Aji Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, finely chopped (about 1 cup); 2 medium cloves garlic, finely chopped (about 2 teaspoons); 3 jalapeno 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; 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

Servings: persons

1 tablespoon vegetable oil
1 medium onion, finely chopped (about 1 cup)
2 medium cloves garlic, finely chopped (about 2 teaspoons)
3 jalapeno 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
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

1
Adjust oven rack to middle position and preheat oven to 400u00b0F. 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 jalapeno, 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.
2
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.
3
Meanwhile, combine remaining jalapenos, 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.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 medium onion, finely chopped (about 1 cup), 2 medium cloves garlic, finely chopped (about 2 teaspoons), 3 jalapeno peppers, seeded and finely chopped (about 3 tablespoon), and more.

Yes, Potato And Corn Empanadas With Aji Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato And Corn Empanadas With Aji Recipe

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