Ingredients
Dough
| 4 cups | finely ground deep yellow masa harina | | 2-3/4 cup | cold water | | 1 tsp. | salt |
Stuffing
| 3 tbsp. | olive oil | | 1 | md. onion, finely chopped | | 1 clove | garlic, minced | | 1 | jalapeño pepper, seeded and finely chopped | | 1 tsp. | ground cumin | | 1 tsp. | coarse salt | | 1/2 tsp. | freshly ground black pepper | | 1 | lg. tomato, peeled, seeded and finely diced | | 1/2 lb. | potatoes, cooked and cut into 1/4-inch dice | | 2 cups | fresh corn kernels | | 1/2 bunch | Italian parsley, chopped | | 1/2 cup | grated Anejo cheese |
Glaze
| 1 | egg white | | 2 tbsp. | water | | 1/2 tsp. | coarse salt |
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Instructions
Combine the masa harina, water and salt in a large mixing bowl and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Cover with a damp towel until ready to use.
Heat the oil in a large skillet over moderate heat. Add the onion and sauté until soft, 3 to 5 minutes. Add the garlic, jalapeño, cumin, salt and pepper and sauté 1 minute longer to release the aromas. Add the tomato, potatoes and corn and cook, stirring occasionally, until the liquid from the tomatoes is absorbed, 2 to 3 minutes. Remove from the heat, stir in the parsley and cheese and correct the seasoning. Set aside to cool.
Divide the dough into 24 golfball-sized pieces, moistening your hands with water to prevent sticking, if necessary. Flatten balls to 3-inch disks. Place a heaping tsp. of stuffing on the empanada and close by pressing the edges together with your fingers. Shape into a half moon. Repeat until all the half moons are formed.
Preheat the oven to 375°F. Line a baking sheet with parchment paper and arrange the empanaditas on top. Brush with the glaze and prick with a fork to make steam holes. Bake for 25 to 30 minutes, or until golden. Remove and transfer to a rack to cool slightly. Serve warm.
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