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Potato and Corn Empanadas

kept bylaerkin
recipe bySerious Eats

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