[JGB]

Chicken-Manchango Empanadas


1-1/2 cups plus 2 tsp all-purpose flour
1/4 cup cornmeal
1 tsp salt
9 Tbsp butter, chilled and cut into small pieces
1 large chicken breast half, boneless and skinless
1 Tbsp extra-virgin olive oil
1/2 tsp fresh-ground pepper
1 cup finely shredded Manchego cheese
1 4-oz. jar roasted red peppers, drained and diced (about 1/2 cup)
1 large egg, beaten
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Directions:

Make the dough:
Combine the flour, cornmeal, and 1/2 tsp salt in the bowl of a food processor fitted with a metal blade.
Add the butter and pulse until the mixture resembles coarse meal.
Add 1 Tbsp of cold water and continue adding by the tsp until a rough dough forms.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.

Make the filling:
Preheat grill to medium heat.
Toss chicken, olive oil, remaining salt, and pepper together in a small bowl and grill chicken until cooked through (about 10 min per side).
Transfer to a plate and cool.
Dice the chicken and place in a large bowl. Stir in the cheese and peppers and set aside.

Make the empanadas:
Preheat oven to 375 ° F.
Line a baking sheet with parchment paper and set aside.
Combine the egg with 1 Tbsp water and set aside.
On a lightly floured surface, roll the dough out to about 1/8 " thickness and, using a 3-1/2 "round cutter, cut into rounds. Gather the scraps, reroll the dough, cut out rounds, and continue until all the dough is used.
Fill each round with about 2 Tbsp of filling, fold in half, and crimp edges with the tines of a fork to seal.
Transfer empanadas to the prepared baking sheet and brush with the prepared egg wash.
Bake empanadas until golden brown (about 20 min.)
Serve warm.

Makes about 20