Corn & Goat Cheese Empanadas

For the dough: In a large bowl, whisk together the flour and salt. Add the cubed butter and cut it in with a pastry cutter or two knives until it resembles coarse crumbs. In a small bowl, beat together the egg, water, and vinegar. Add it to the flour mixture, and stir until just combined. The mixture will look pretty rough and shaggy. Knead gently a couple times, just enough to bring the dough together. Wrap the dough in plastic, and refrigerate for at least 1 hour.

For the filling: Heat the butter and olive oil in a skillet over medium heat. Add the sweet potato and sauté until just starting to get golden. Add the bell pepper and corn and cook until tender, about 5-8 minutes. Turn off the heat and stir in the scallions. Season with salt and pepper, to taste. Allow to cool for a few minutes. The mixture can be warm, but not piping hot.

In a large bowl, add the goat cheese, cream cheese, parsley, and the cooled vegetable mixture. Stir well and taste again for salt and pepper.

When you’re ready to assemble the empanadas, preheat the oven to 400 F. Divide the dough into 12 equal pieces. On a lightly floured surface, roll out each piece into a 5-inch circle (to achieve a circle, start with a dough ball and turn the dough a quarter turn to the left each time you roll).

Spoon about 2-3 tablespoons of the filling into the center of each round, and fold it in half. Crimp each empanada closed or press the dough seems together with a fork. Transfer the empanadas onto a baking sheet lined with parchment paper. Lightly brush each empanada with egg wash and bake for about 30 minutes, or until golden. Cool for five minutes and serve!

I adapted the empanada dough from Epicurious.