Vegetarian Empanadas

Ingredients

• 1 cup water
• 1 1/2 sticks (170 grams) unsalted butter
• 2 3/4 cups (349 grams) all-purpose flour
• 2 teaspoons fine sea salt
• pinch paprika
• 2 tablespoons olive oil
• 1 jalapeño, (seeded and diced)
• 1 can (15.5 ounces) corn
• 1 can (15.5 ounces) black beans
• 1 small russet potato, (peeled, finely diced, and boiled*)
• 1 teaspoon fine sea salt
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 2 stalks of celery, (diced)
• ½ red bell pepper, (cored, seeded, and diced)
• ½ green bell pepper, (cored, seeded, and diced)
• 1/2 cup shredded monterey jack cheese (or “Mexican blend” cheese), (optional)
• 1 egg
• 3 tablespoons water

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