Cheesy Potato and Corn Empanadas

Pillowy pockets of pie crust, a cheesy, melty potato filling, What's not to like about these empanadas? They're perfect for a quick breakfast, a light lunch, or a delicious appetizer. Make them tiny for an easy, party-ready snack. Made with store-bought pie crust, it's even faster, although there really is no substitute for a homemade pastry shell. They can easily be made vegan by removing the cheese, or using a vegan counterpart.

I use a regular, all-butter pie crust recipe for these empanadas, although one made with lard or shortening works just as well.

Corn is available fresh in the Texas summer, so I have the pleasure of using fresh corn in this recipe. Feel free to use frozen or canned.

Any spicy pepper can be used, red or green. I prefer to use jalapenos, but serranos, fresnos, or thai chilies work just as deliciously.

Empanadas can be fried, but I prefer to bake them. They really are a thousands times better fried, but sometimes going the easy way is the better way. Baking them all at once on a sheet tray is much easier than deep frying them one or two at a time.

Using egg wash helps pastry to reach a beautiful, even brown color, and can also be used to seal them. If skipping on the egg wash, use water instead. Using cream results in a darker finish in the egg wash, and water will result in the lightest colored. What you use is up to you, I used cream today because I have it.

To start, preheat oil in a pan till it shimmers and throw in your onions and garlic. Once they're softened. I add potatoes. fresh corn, and any spicy pepper. The filling is cooked with water until everything is soft, then finished with cheese and fresh cilantro. Fill the empanadas, brush on the egg wash, and bake. You're done!

The Recipe:

• 1 white or yellow onion, finely diced

• 2 cloves fresh garlic, minced

• 2-3 fresh cobs of corn, husk removed, OR 1-14 oz can of corn, OR 14 oz frozen corn

• 1 medium or large potato, finely diced

• 1/2 cup any cheese, I used Monterey Jack, or more as desired

• 1/2 cup of water or chicken broth

• Large handful of cilantro, diced

• salt and pepper

• Any spicy pepper, diced. I used a jalapeno here

• 1 egg, beaten (optional)

• 1 tsp of cream, milk, or water (optional)

• Pie crust, 2 batches

In a wide skillet, preheat oil until shimmering. Sauté onions and garlic. stirring occasionally, until softened, no more than 5 minutes. Add the potato, water, spicy pepper, and cook while covered on medium heat for 8-10 minutes, until potatoes and corn are tender but still have some texture. Salt and pepper to taste, and finish with cheese and cilantro.

Preheat oven to 400 F

If using egg wash, combine egg and cream/milk/water.

Roll out pie crust to one-eight of an inch in thickness, and cut into 6-inch circles. Fill them, leaving about a half-inch of space on the outer edge. Apply the egg wash, with a brush or finger, and fold one end to the other to form a half-circle. Crimp the edges with a fork, and set on a baking sheet. Brush all over with egg wash, and bake for 20-25 minutes, until browned.