Potato and Corn Empanadas With Aji Recipe

Ingredients (13)

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