Sweet Corn and Bacon Empanadas
|For the filling|
|Anaheim peppers||2 (Chili Peppers)|
|Bacon strip||3 , diced|
|Sweet corn kernels||2 Cup (32 tbs), frozen (Use Fresh Or Frozen)|
|Shredded cheddar cheese||4 1⁄2 Ounce (1 1/2 Cups)|
|Diced scallions||1⁄2 Cup (8 tbs)|
|For the empanadas|
|Pie dough||15 Ounce (1 Package Of 2 Sheets, Store Purchased)|
|Smoked paprika||To Taste|
Roast chile peppers over a gas burner or in a hot oven until they're blackened and blistered.
In a bowl covered with plastic wrap, steam chiles for 15 minutes.
Peel chiles; discard skin.
Slit chiles lengthwise, scrape out and discard seeds, remove stem, and dice chiles; set aside.
You should have about 1/2 cup diced chiles.
Fry bacon in a saute pan over medium-high heat until crisp.
Using a slotted spoon, remove bacon to a paper-towel-lined plate.
Pour off all but 1 Tbsp fat from pan; add corn; saute over medium-high heat until edges of corn begin to brown, about 8 minutes.
Stir in bacon, chiles, Cheddar, and scallions.
Chill filling thoroughly.
Preheat oven to 400°.
Line a baking sheet with parchment paper.
Unroll 1 sheet of pie dough onto a work surface, lightly floured if necessary.
Using a 3 1/2-inch biscuit cutter, cut circles from dough; repeat with remaining dough, rerolling scraps once.
Arrange dough rounds on the prepared baking sheet.
Place 1 Tbsp filling in the center of each round.
Fold rounds in half, pinch to seal, then crimp edges with a fork.
(Freeze, if desired.) Blend egg yolk with water; brush on empanadas.
Sprinkle empanadas with smoked paprika; then bake until golden, 15-18 minutes.