Sweet Corn & bacon Empanadas

By clbrosnan

These empanadas can be made a day in advnce or frozen for up to 1 week. Thaw them in 15 minutes, then brush the empanadas with egg wash before hey go into the oven.

Ingredients

• For the filling
• a anaheim chile peppers
• 3 strips bacon, diced
• 2 cups fresh or frozen sweet corn kernels
• 11/2 c shredded white cheddar cheese
• 1/2 c diced scallions
• For the empanada
• 1 pkg purchaed pie dough
• 1 egg yolk
• 1 Tbsp water
• Smoked paprika

Details

Servings 16

Preparation

Step 1

Roast chile peppers over a gas burner or in a hot oven until they are blacked and blistered. In a bowlcovered with plastic wrap, steam chiles for 15 minutes. Peel chiles, discard skin. Slit chiles lenghtwise, scrape out and discard seeds, remove stem, and dice shiles; set aside. You should have about 1/2 c diced chiles.

Fry bacon in saute pan over medium high heat untiil 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 negin to brown, about 8 mnutes. Stir in bacon, chiles, cheddar, and scallions. Chill filling thoroughly.

Preheat oveen to 400. Line a baking sheet with parchment paper.

Unroll 1 sheet of pie dough onto work surface, lightly floured if necessary. Using a 31/2 inch biscut cutter, cut circles from dough, rerolling scraps once. Arrange dough rounds on the prepared baking shet.

Place 1 Tbsp filling in the center of each round. Fold rounds in half, pinch toseal, then crimp edges with fork. (freeze if esired)

Blend egg yolk with water; brush on empannadas. Sprinkle empanadaswith smoked paprika; then bake until golden, 15-18 minutes.