Combine the red pepper, white onion, garlic, cilantro, salt, and pepper in a food processor. Pulse until it forms a rough paste. Set aside.

Fill a large pot with water and add 1 tbsp salt. Cut the potatoes into chunks and boil until tender, about 15 minutes. Drain completely — and make sure they're fully drained.

Transfer to a large bowl and mash with a potato masher, leaving some chunks in there. You do not want smooth mashed potatoes here. Stir in the full batch of sofrito and mix well. Let it cool before you start filling.

Add all mojito sauce ingredients to your food processor and pulse until the onion, garlic, and cilantro break down into a paste. Store in a glass or stainless steel container. Can be made ahead.

Preheat oven to 400°F. Line two baking sheets with parchment paper.

Roll out your empanada dough using a rolling pin (or use store-bought discs). Scoop 1-2 tablespoons of the potato mixture onto one half of each disc. Top with about 1 tablespoon of shredded mozzarella.

Brush the edges lightly with egg white. Fold the dough over the filling to form a half-moon shape. Press the edges together firmly, then crimp with your fingers or seal with a fork.

Whisk together the 2 egg yolks and 1 tbsp water. Use a pastry brush to brush the tops of each empanada.

Bake for 20 minutes, or until the tops are golden brown. Serve immediately with mojito sauce.

To fry: Heat oil to 350°F. Fry 2-3 minutes per side until golden.

Air fryer: 375°F for 8-10 minutes, flipping halfway through.

To freeze: Freeze unbaked on a sheet pan, then transfer to a bag. Bake from frozen at 400°F for 25-28 minutes.