LATIN AMERICAN EMPANADAS WITH AJI SAUCE

Steps:

• Combine flour, cornmeal, baking powder, and salt in a medium bowl.
• Add oil and work with your fingertips until the mixture becomes crumbly.
• Add water and knead until dough just comes together (do not overwork).
• Press the dough into 2 disks and wrap in plastic wrap. Refrigerate overnight or for at least 30 minutes.
• Heat a medium skillet over medium-low heat. Add pumpkin seeds and cook, stirring until lightly browned and fragrant (2 to 3 minutes).
• Transfer to a blender or spice mill and grind to a fine powder.
• Cook beef or pork over medium-low heat, crumbling with a wooden spoon until no longer pink.
• Drain on paper towels and add onion.
• Cook until softened and add bell pepper and garlic.
• When fragrant stir in tomato, cumin, broth, vinegar, potatoes, salt, ground pumpkin seeds, and beef.
• Cook for 10 to 15 minutes to reduce liquid.
• Fold in scallions and hard-boiled egg. Let cool completely and refrigerate.
• Combine all ingredients for Aji sauce and cover and refrigerate for up to 2 days.
• Preheat oven to 350 and coat baking sheets with cooking spray.
• On a well-floured surface, roll out one disk at a time to 1/8" thickness.
• Cut circles of dough using a 4 1/2 inch round cookie cutter. It will make 24 circles.
• Brush egg glaze around edges of the dough circles and place 2 tablespoons of filling in the center of each circle.
• Fold filled circles in half and press edges together and crimp with a fork.
• Place on the prepared baking sheets and brush egg glaze over empanada.
• Bake the empanadas until golden and crisp, switching the position of the pans midway, 55 to 65 minutes.
• Serve warm with Aji Sauce poured inside.