Corn and Poblano Empanadas

Ingredients

• 2 tablespoons butter cut into small pieces
• 0.5 teaspoon chili powder 
• 1 large egg white 
• 0.8 cup flour all-purpose
• 1.5 cups corn kernels fresh ( 3 ears)
• 2  garlic cloves minced
• 0.8 cup i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 2  poblano peppers 
• 0.8 teaspoon salt divided
• 3 ounces mozzarella cheese shredded
• 0.5 cup water 
• 1 tablespoon water 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• knife
• aluminum foil
• ziploc bags
• wax paper
• measuring cup

Directions

1. Preheat oven to 50
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, masa harina, 1/4 teaspoon salt, and chili powder in a food processor; pulse 3 times.
4. Add water and butter; pulse until mixture forms a loose ball.
5. Remove from processor; knead until ball completely forms. Divide dough into 8 equal portions. Shape each dough portion into a ball; flatten each ball into a 3-inch circle on a lightly floured surface. Cover and chill 30 minutes. (Stack dough portions between pieces of wax paper.)
6. Place poblanos on a foil-lined baking sheet.
7. Bake at 500 for 20 minutes or until brown and blistered, turning once.
8. Place in a zip-top plastic bag; seal.
9. Let stand 15 minutes. Peel poblanos; cut in half lengthwise. Discard seeds and membranes, and finely chop.
10. Place in a medium bowl.
11. Reduce oven temperature to 42
12. Heat a nonstick skillet coated with cooking spray over medium-high heat.
13. Add garlic; saut 30 seconds.
14. Add 1/2 teaspoon salt and corn; saut 3 minutes.
15. Add to poblanos; let stand 5 minutes. Stir in cheese.
16. Roll each dough portion into a (5-inch) circle. Working with 1 circle at a time (cover remaining circles with a damp towel to prevent drying), spoon 3 level tablespoons corn filling into center of each circle. Moisten edges of dough with water; fold dough over filling. Press edges together with a fork or fingers to seal.
17. Place empanadas on a large baking sheet coated with cooking spray.
18. Combine egg white and 1 tablespoon water. Lightly coat tops of empanadas with egg mixture. Pierce top of dough with a fork.
19. Bake at 425 for 20 minutes or until lightly browned.