Empanadas de Pipian (Colombian Potato and Peanut Empanadas)

Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and mash until smooth.

While the potatoes are boiling, grind the peanuts in a food processor or blender until finely ground but not a paste. Be careful not to over-process.

Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the achiote powder, cumin, turmeric, salt, and pepper. Cook for 30 seconds, stirring constantly.

Add the cooked onion and spice mixture to the mashed potatoes. Stir in the ground peanuts and vegetable broth. Mix well until everything is combined and creamy. Adjust seasoning to taste.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Lay out the empanada dough discs. Place about 2 tablespoons of the potato and peanut filling in the center of each disc.

Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.

Brush the empanadas with the beaten egg wash to give them a golden color.

Bake for 20-25 minutes, or until the empanadas are golden brown.

While the empanadas are baking, prepare the Aji sauce: In a small bowl, combine the olive oil, red onion, Serrano pepper, cilantro, lime juice, and water. Stir well and adjust seasonings to taste.

Serve the empanadas de pipian hot with the spicy aji dipping sauce.