CORN AND POBLANO EMPANADAS
Source: Cooking Light Magazine

FOR THE EMPANADA DOUGH:
3/4 cup flour
3/4 cup masa harina
3/4 teaspoon salt, divided
1/2 teaspoon chili powder
1/2 cup water
2 Tablespoon butter, cut into small pieces
FOR THE FILLING:
2 poblano peppers
Cooking spray
2 garlic cloves, minced
1 1/2 cups fresh corn kernels (about 3 ears)
3/4 cup (3 ounces) shredded Oaxaca or mozzarella cheese
1 large egg white
1 Tablespoon water

Preheat oven to 500.

PREPARE THE EMPANADA DOUGH:
Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, masa harina, 1/4 teaspoon salt and chili powder in a food processor, pulse 3 minutes.

Add water and butter; pulse until mixture forms a loose ball.

Remove from processor, knead until ball completely forms. Divide dough into 8 equal portions. Shape each dough portion into a ball; flatten each ball into a 3-inch circle on a lightly floured surface. Cover and chill 30 minutes. (Stack dough portions between pieces of wax paper.)

ROAST THE POBLANOS:
Place poblanos on a foil-lined baking sheet. Bake at 500 degrees F. for 20 minutes or until brown and blistered, turning once. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel poblanos, cut in half lengthwise. Discard seeds and membranes, and finely chop. Place in a medium bowl.

Reduce oven temperature to 425 degrees F.

PREPARE THE FILLING:
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add garlic, saute 30 seconds.

Add 1/2 teaspoon salt and corn, saute 3 minutes.

Add to poblanos; let stand 5 minutes.

Stir in cheese.

SHAPE AND FILL THE EMPANADAS:
Roll each dough portion into a (5-inch) circle. Working with 1 circle at a time (cover remaining circles with a damp towel to prevent drying), spoon 3 level Tablespoons corn filling into center of each circle. Moisten edges of dough with water; fold dough over filling. Press edges together with a fork or fingers to seal. Place empanadas on a large baking sheet coated with cooking spray.

Combine egg white and 1 Tablespoon water. Lightly coat tops of empanadas with egg mixture. Pierce top of dough with a fork.

BAKE:
Bake at 425 degrees F. for 20 minutes or until lightly browned.

Servings: 8