Choucroute Garni
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Potato and Corn Empanadas With Aji Recipe
Ingredients
- 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
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