Smoky Potato and Caper Empanadas
"[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook...."
INGREDIENTS
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For the Filling:
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2 medium potatoes (about 1/2 pound), but into 1/4-inch dice
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Kosher salt
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2 tablespoons extra-virgin olive oil
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1 medium onion, finely diced
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2 cloves garlic, grated on a microplane grater
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1 chipotle pepper en adobo, finely chopped (about 1 tablespoon), plus 1 tablespoon adobo sauce
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2 tablespoons capers, drained and roughly chopped
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1/2 teaspoon madras curry powder
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2 tablespoons minced fresh cilantro leaves
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For The Dough:
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2 cups (10 ounces) all-purpose flour
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1 cup (5 ounces) masa harina
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1 tablespoon kosher salt
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8 tablespoons vegetable shortening
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1/2 to 3/4 cup ice cold water
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2 quarts vegetable oil (if frying), or 2 tablespoons if baking
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For the Sauce:
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2 cups cilantro leaves and tender stems
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1 green bird chile or serrano pepper
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1 clove garlic
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2 tablespoons juice from 1 lime
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