Jersey Royal Potato and Crab Empanadas with Chipotle Mayo

**Prepare the Filling:** Melt the Jersey butter in a skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the diced Jersey Royal potatoes to the skillet and cook until tender, about 10-12 minutes, stirring occasionally.

Remove the skillet from the heat and transfer the potato mixture to a large bowl. Let it cool slightly.

Add the cooked crab meat, chopped parsley, chopped chives, lemon zest, ground cumin, smoked paprika, salt, and pepper to the bowl with the potatoes. Gently mix all the ingredients together until well combined.

**Assemble the Empanadas:** Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

On a lightly floured surface, gently roll out each empanada dough circle if needed. Place a generous spoonful (about 2-3 tablespoons) of the potato and crab filling in the center of each dough circle.

Fold the dough over to form a half-moon shape. Seal the edges tightly by crimping them with a fork or by pressing them together with your fingers. Make sure there are no gaps to prevent the filling from leaking out.

Place the assembled empanadas on the prepared baking sheet.

Brush the top of each empanada with the beaten egg wash. This will give them a golden-brown color during baking.

Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and the dough is cooked through.

**Prepare the Chipotle Mayo:** In a small bowl, combine the mayonnaise, chopped chipotle peppers (and some adobo sauce), and lime juice. Mix well until all ingredients are thoroughly combined. Adjust the amount of chipotle pepper to your preferred level of spiciness.

**Serve:** Let the empanadas cool slightly before serving. Serve warm with the spicy chipotle mayo for dipping.