Servings 16 empanadas
Ingredients
- 2 large chile peppers (of desired heat)
- 3 strips bacon
- 2 cups frozen yellow sweet corn
- 1 ½ cups shredded Cheddar cheese
- 1/2 cup chopped scallions
- 1 package pie dough (two 15-oz. sheets)
- 1 egg yolk
- 1 Tablespoon water
- Pinch of smoked paprika
Instructions
- Roast the chile peppers by holding them over an open flame until the skin is completely charred. (Alternate method: Preheat the oven to 400ºF and roast the peppers on a baking sheet for 20 minutes, flipping them over once while roasting).
- Place the roasted chiles in a bowl and cover with plastic wrap. Sweat the peppers for 10 minutes.
- Peel the chiles then slice them in half, scraping out the seeds and removing the stem.
- Dice the chiles and place them in a bowl.
- Cook the bacon in a skillet over medium heat until crispy. Remove the cooked bacon and reserve 1 Tablespoon of the grease.
- Chop the cooked bacon and add it to the bowl with the diced chilies.
- Add the corn, along with the reserved bacon grease, into the pan and saute for 8-10 minutes until it begins to brown slightly.
- Add the diced chiles, chopped bacon, shredded Cheddar cheese and chopped scallions into the pan with the corn. Toss to combine.
- Refrigerate the corn mixture until it has completely cooled.
- Preheat the oven to 400ºF.
- Unroll one sheet of the pie dough onto a lightly floured work surface. Use a cookie cutter (or trace around a large drinking glass) to cut out 3½" circles.
- Arrange the dough circles on a baking sheet lined with parchment paper.
- Add 1 Tablespoon of the corn filling in the center of each dough round then fold the rounds in half. Use a fork to crimp the edges and seal the empanada closed.
- Beat the egg yolk with the water. Brush the tops of the empanadas with the egg wash then sprinkle with a pinch of smoked paprika.
- Bake until golden, about 15-18 minutes.
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