Corn, Huitlacoche, and Cheese Empanadas

(makes 16)

Ingredients:
16 premade pie dough discs, homemade or store bought (check for vegetable shortening to keep vegetarian)
1 small onion, finely chopped
1 cup corn
1 cup huitlacoche
2 cups shredded Oaxacan cheese
1 egg for egg wash
Salt

Directions:
Roll out pie dough and cut into 16 3-inch rounds.
Lightly salt onion, corn, and huitlacoche 15 to 30 minutes before cooking. Pat dry after salting.
Cook onion, corn, and huitlacoche in a pan over medium-low heat until softened. Let cool slightly.
Mix filling with cheese.
Fill dough with 1-2 Tbsp. of filling, fold in half, and crimp edges to seal the pastry. Make sure not to fill too much or the dough will crack and the filling will leak out.
Brush each empanada with egg wash.
Bake at 375°F for 15 to 20 minutes, until golden brown.