Baked Corn Empanaditas

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Dough:

4 cups finely ground deep yellow masa harina

2 3/4 cups cold water

1 teaspoon salt

Stuffing:

3 tablespoons olive oil

1 medium onion, finely chopped

1 clove garlic, minced

1 jalapeno pepper, seeded and finely chopped

1 teaspoon ground cumin

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1 large tomato, peeled, seeded and finely diced

1/2 pound potatoes, cooked and cut into 1/4inch dice

2 cups fresh corn kernels (about 5 ears)

1/2 bunch chopped Italian parsley

1/2 cup grated Anejo cheese

Glaze:

1 egg white

2 tablespoons water

1/2 teaspoon coarse salt