Peruvian Potato and Chicken Empanadas with Aji Verde

**Prepare the Filling:** Heat oil in a large 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 Peruvian potatoes, aji amarillo paste, cumin, smoked paprika, and dried oregano. Stir well to combine. Cook for about 8-10 minutes, stirring occasionally, until the potatoes are slightly softened.

Add the shredded chicken and chicken broth to the skillet. Season with salt and pepper to taste. Stir to combine and cook for another 5 minutes, or until the filling is heated through and the broth has mostly evaporated.

Remove the filling from the heat and let it cool slightly.

**Assemble the Empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, flatten each empanada dough disk slightly, if needed. Place about 2-3 tablespoons of the chicken and potato filling in the center of each disk.

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

Brush the top of each empanada with the beaten egg (egg wash).

Place the empanadas on the prepared baking sheet and bake for 25-30 minutes, or until golden brown.

**Prepare the Aji Verde:** While the empanadas are baking, prepare the aji verde sauce. In a food processor or blender, combine the cilantro, aji amarillo peppers (or jalapenos), mayonnaise, queso fresco, lime juice, garlic, salt, and pepper.

Blend until smooth and creamy. Add a tablespoon or two of water if needed to reach your desired consistency. Taste and adjust seasonings as necessary.

**Serve:** Let the empanadas cool slightly before serving. Serve warm with the aji verde sauce for dipping.