Idaho® Potato Empanadas A La Huancaina | Idaho Potato Commission

Ingredients

• 1 ½ cups masa harina*
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ cup (1 stick) unsalted butter, melted and cooled
• 1 cup lukewarm water
• 1 large egg whisked with a splash of water, for egg wash
• 3 medium Idaho® russet potatoes, peeled and diced
• 4 tablespoons unsalted butter
• ⅓ cup whole milk
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon granulated garlic
• ¼ cup thinly sliced scallions
• 1 cup shredded cheddar cheese
• ¼ cup aji amarillo paste*
• 1 tablespoon vegetable oil
• 3 saltine crackers
• ½ cup crumbled queso fresco*
• ½ cup evaporated milk
• 1 hard boiled egg, peeled
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup sliced black olives, for garnish
• 6 to 8 green leaf lettuce leaves, for garnish