Makes: 12 empanadas Prep: 20 minutes
Chill: 1 hour
Bake: 18 minutes
Cook: 17 minutes

Ingredients
  Dough:
2-1/2  cups all-purpose flour
3/4  cup yellow cornmeal
2  tablespoons sugar
1  teaspoon salt
1/2  cup (1 stick) cold unsalted butter
1  egg

  Filling:
1  medium-size onion, chopped
1  green pepper, seeded and chopped
2  cloves garlic, sliced
1  tablespoon ancho chile powder
1  small zucchini, trimmed and chopped
1  jalapeno pepper, seeded and chopped
1  pound ground chicken
2  tablespoons tomato paste
1  ounce unsweetened chocolate, chopped
1/4  cup sugar
1/2  tsp. salt
1  tablespoon fresh lime juice
1  egg, mixed with 2 tablespoons water

Directions
1. Dough: In a food processor, combine flour, cornmeal, sugar and salt. Pulse to blend. Cut up butter; add to processor. Pulse until incorporated. Add egg and 1/2 cup water; pulse until dough begins to hold together. Gather dough into a disk; refrigerate at least 1 hour.

2. Filling: Coat a large nonstick pot with nonstick cooking spray. Heat over medium heat, and add onion, green pepper, garlic and chile powder. Cook 5 minutes. Add zucchini and jalapeno; cook another 3 minutes, adding a little water if too dry. Stir in chicken, breaking apart with a spoon. Cook 6 minutes, until chicken is no longer pink. Stir in tomato paste, chocolate, sugar and salt. Cook 3 minutes to blend flavors. Remove from heat and stir in lime juice. Let cool.

3. Heat oven to 400°F. Divide dough into 12 equal pieces. Roll one piece into a 6-inch circle. Repeat with remaining dough, for a total of 12 circles. Transfer dough circles to two nonstick baking sheets. Place 1/3 cup filling on one half of a dough round, then brush edge with water. Fold over to enclose filling. Press edge together, then crimp with a fork. Repeat with all dough rounds and filling. Brush empanadas with egg-water mixture.

4. Bake at 400°F for 18 minutes or until light brown around edges. Transfer to a platter. Serve warm.
Note: You can assemble and freeze these before baking. When ready to bake, do not thaw; transfer still frozen to baking sheet and increase baking time to 25 minutes.

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