Sweet Corn and Bacon Empanadas

For the filling:
2 Anaheim Chile peppers
3 strips bacon, diced
2 c. fresh or frozen corn kernels
1 1/2 c. shredded white cheddar
1/2 c. green onions, diced

For the empanadas:
1 pkg. purchased pie dough
1 egg yolk
1 T. water
smoked paprika

Directions:
Roast chile peppers over gas burner or in oven at 400 degrees (about 20 minutes flipping once) until blacked and blistered. In a bowl covered with plastic wrap, steam chiles for 15 minutes. Peel chiles. Discard skin. slit chiles lengthwise, scrape out and discard seeds, remove stem, and dice chiles. Set aside.
Fry bacon until crisp. Remove bacon and set aside. Discard all but 1 T. fat from pan.
Add corn and saute until edges of corn begin to brown, about 8 minutes. Stir in bacon, chiles, cheddar, and green onions. Chill filling.
Preheat oven to 400. Line baking sheet with parchment paper.
Unroll 1 sheet of pie dough onto work surface, lightly floured if necessary. Using a 3 1/2 inch biscuit cutter, cut circles from dough. Arrange dough rounds on the prepared baking sheet.
Place 1 T. filing in the center of each round. Fold rounds in half, pinch and seal, then crimp edges with fork.
Blend egg yolk with water. Brush on empanadas. Sprinkle empanadas with smoked paprika then bake until golden, about 15-18 minutes.

Makes 16 empanadas. Total time 1 hour.

Verdict:
Not the best. Actually they were pretty Blah. Pass.