Put corned beef in a crockpot on medium heat with Swiss cheese, equal parts mayo and Jalapeno Aioli and sauerkraut and cook until it is mostly a dip. You can make it cheesier or meatier, up to your preference.
Set on low after all is combined as much as possible.
Lay out your empanada shells and place filling on one side of empanada with enough edge for you to dampen and seal with the other side. Dampen the edge of the filled side of the empanada and bring over the other side, press with a fork to seal.
Fry in oil until golden brown at 350°F for about 3 to 4 minutes flipping once. Set on wire rack to cool.
Drizzle with more Jalapeno Aioli and serve. Insanely delicious!