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1
Heat the olive oil in a large skillet over medium heat.
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2
Add the onion, red pepper flakes, and oregano.
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3
Saute, stirring occasionally, until lightly browned, about 4 minutes.
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4
Season with the salt.
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5
Cook for 1 minute.
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6
Add the red and green peppers and corn.
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7
Cook until the peppers soften and any liquid has evaporated, about 3 minutes.
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8
To the same pan, add the chicken and wine, and season with salt.
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9
Cook until the chicken is just cooked through and almost all of the liquid has evaporated, about 3 minutes.
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10
Refrigerate the filling until chilled; stir in the cheese.
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11
The filling may be prepared and refrigerated, covered, for up to 2 days.
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12
Fill a small bowl with cold water.
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13
Roll out the dough to a thickness of 1/8 inch.
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14
Using a 5-inch-diameter plate as a template, cut out 24 circles.
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15
Spoon about 1/4 cup chilled filling into the center of a circle, leaving a 1/2-inch border.
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16
Brush the border with cold water.
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17
Fold the dough over, stretching it slightly, to form a half-moon shape.
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18
Beginning at one end, press the edges together to seal, while trying to remove any air pockets.
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19
Press again to ensure the empanadas are well sealed.
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20
Using a fork or your fingers, crimp the edges to form a decorative edge.
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21
Repeat with the remaining circles and filling.
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22
Brush the empanadas with egg wash, and refrigerate at least 30 minutes (but no longer than 1 day).
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23
Once filled, the empanadas may be frozen and baked later, without defrosting, in a preheated 350F oven for 30 to 40 minutes.
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24
Preheat the oven to 400F.
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25
Line two baking sheets with parchment paper.
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26
Arrange the empanadas on the baking sheets.
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27
Bake until puffed and browned and the filling is bubbling inside, 15 to 20 minutes.
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28
Serve immediately.
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29
Combine the flour, baking powder, and salt in a food processor fitted with the steel blade.
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30
Add the lard and butter, and pulse until the mixture is the texture of coarse meal.
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31
With the processor running, slowly add enough water to form a firm dough.
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32
Transfer to a lightly floured work surface, and knead until the dough comes together and becomes smooth.
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33
Wrap in plastic wrap, and chill for 1 hour.
