Shrimp and corn empanadas

Ingredients

• 1 tbsp olive oil
• 1 cup finely chopped onion
• 2 garlic cloves , minced
• 1 red finger chili , seeds discarded and finely chopped (1 tbsp) or 2 tsp finely chopped chipotle in adobo sauce
• 1 cup peeled and diced baking potato , (1/3-in. cubes)
• 3/4 cup water
• 1/4 tsp salt
• 170 g frozen small cooked shrimp , thawed and finely chopped (3/4 cup)
• 1/2 cup frozen corn , thawed

To assemble

• 1 batch empanada dough , (2 discs)
• 1 egg , beaten