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1. For the dough, combine the flour and salt in a large bowl. Add the cold, cubed butter and rub it into the flour until the mixture resembles breadcrumbs. Add the beaten egg yolk and mix into the dough. Gradually pour in the coconut milk, kneading the dough until it just comes together. If needed, add a little more flour or water. Wrap the dough and chill for about an hour.
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2. Meanwhile, prepare the filling. Bring water to a boil in a pot. Peel the potato and cut it into 1 cm cubes, then add to the pot and simmer over medium heat for 10‑12 minutes until tender. Drain and let cool.
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3. Heat 1 tbsp of oil in a sauté pan and fry the onion, garlic and ginger for 8 minutes until golden. Add the spices and black pepper, stir and cook for 1 minute, then add the fish and dill, cooking another 2‑3 minutes. Add the potato and salt, mix well and cook for 2 minutes. Remove from heat, add lime juice and let cool.
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4. Divide the dough in half and roll each piece on a flour‑dusted surface to a thickness of about 3 mm. If you have a cutter 7 cm in diameter, cut eight circles from each sheet of dough, repeating rolling and cutting until the dough is used up. You will get roughly 26‑28 circles.
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5. Place 1 tbsp of the fish mixture onto each dough circle. Brush the egg white around the edges of each circle with a small brush. Fold the dough over, forming an empanada shape. Press the edges with a fork to seal them well.
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6. Pour 500 ml of oil into a pot, filling it no more than two‑thirds full, and heat to 180 °C, or until a small piece of dough sizzles. Carefully fry the patties in batches for 2‑4 minutes, turning halfway, until golden. Remove with a slotted spoon and place on paper towels to absorb excess oil.
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7. In a bowl, combine all the ingredients for the aioli, mix, and serve together with the empanadas.

Source: bbcgoodfood.com

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