Title: Baked corn empanaditas
 Categories: Toohot
      Yield: 4 Servings
 
      4 c  Finely ground deep yellow
           Masa harina
  2 3/4 c  Cold water
      1 ts Salt
           Stuffing:
      3 tb Olive oil
      1 md Onion, finely chopped
      1    Clove garlic, minced
      1    Jalapeno pepper, seeded and
           Finely chopped
      1 ts Ground cumin
      1 ts Coarse salt
    1/2 ts Freshly ground black pepper
      1 lg Tomato, peeled, seeded and
           Finely diced
    1/2 lb Potatoes, cooked and cut
           Into 1/4inch dice
      2 c  Fresh corn kernels (about 5
           Ears)
    1/2 bn Chopped Italian parsley
    1/2 c  Grated Anejo cheese
           Glaze:
      1    Egg white
      2 tb Water
    1/2 ts Coarse salt
 
  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
  sautJ until soft, 3 to 5 minutes. Ad the garlic, jalapeno, cumin,
  salt and pepper and sautJ 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 size pieces, moistening your hands
  with water to prevent sticking if necessary. Flatten balls to 3 inch
  disks. Place a heaping teaspoon of stuffing on the empanada and close
  by pressing the edges together with your fingers. Shape into a half
  moon. Repeat until all the halfmoons are formed. Preheat the oven to
  375 degrees 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 about 2530 minutes, or until golden.
  Remove and transfer to a rack to cool slightly. Serve warm.
  
  Yield: 4 to 6 servings