Vegetable turnover with roasted tomato sauce

4 servings

Ingredients

Quantity Ingredient
=== DOUGH ===
4 cups All-purpose flour
1 tablespoon Salt
1 teaspoon Baking powder
2 Sticks Unsalted butter; chilled, and
; cut into 1/2\" pieces
2 Eggs; lightly beaten
¼ cup Milk
=== FILLING ===
1 tablespoon Olive oil
1 small Onion; diced
1 teaspoon Coarse salt
1 pinch Cayenne pepper
1 teaspoon Cumin seed
3 cups Corn kernels -; (about 2 ears)
1 Red bell pepper; diced
1 Jalapeno chili; seeded and diced
1 teaspoon Chipotle puree
½ bunch Cilantro; leaves only, chopped
1 Egg; beaten
2 tablespoons Water
½ cup Grated Manchego cheese
Roasted Tomato Sauce; see * Note

Directions

* Note: See the "Roasted Tomato Sauce" recipe which is included in this collection.

In a large bowl, mix together the flour, salt and baking powder. Cut in the butter until mixture resembles coarse crumbs. Add eggs and milk and stir until dough holds together. Gather dough into a ball, wrap in plastic and chill for at least 2 hours. Meanwhile, heat olive oil in a large skillet over moderate heat. Add onion and saute until soft, about 10 minutes. Add salt, cayenne pepper and cumin seed and saute another 2 minutes. Add corn, bell pepper, jalapeno chili and chipotle puree and cook for another 5 minutes. Remove from heat and stir in cilantro. Adjust seasoning. Preheat the oven to 325 degrees. Remove dough from refrigerator and divide into 4 to 6 pieces. Roll dough to about 9-inches in diameter, and ¼-inch thick.

Combine egg and water and brush edges of dough with egg wash. Place about ½ cup of filling on one side of each dough circle. Sprinkle filling with 1 tablespoon of grated cheese. Fold dough in half and use a fork to press down on edges and seal shut. Brush tops of turnovers with egg wash and cut 3 diagonal slits in the top of each turnover. Place turnovers on a baking sheet lined with parchment paper and bake in preheated oven for about 20 to 25 minutes, or until tops are golden. To serve, spoon warm Roasted Tomato Sauce onto plates, cut warm turnovers in half and place on plates. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6331 broadcast 12-04 1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-07-1996

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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