Spicy Shrimp Empanadas with Rocoto Pepper Aioli

**Prepare the Filling:** Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and cook for another minute until fragrant.

Add diced potatoes and cook for 8-10 minutes, or until they begin to soften.

Stir in aji amarillo paste, cumin, smoked paprika, dried oregano, salt, and pepper. Cook for 1 minute.

Add chopped shrimp and cook until pink and cooked through, about 3-5 minutes. Remove from heat and let cool slightly.

**Prepare the Rocoto Aioli:** In a food processor or blender, combine mayonnaise, rocoto pepper, lime juice, and garlic. Blend until smooth. Alternatively, finely mince the rocoto pepper and garlic and whisk together with the mayonnaise and lime juice. Adjust rocoto pepper amount to taste based on desired spiciness. Refrigerate until ready to serve.

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

On a lightly floured surface, roll out each empanada dough disc slightly to make it a bit larger. Place about 2-3 tablespoons of the shrimp and potato 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 them tightly.

Brush the top of each empanada with beaten egg.

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

**Serve:** Let the empanadas cool slightly before serving. Garnish with fresh cilantro. Serve warm with Rocoto Pepper Aioli.