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1
In a food processor, combine the flour, cornmeal, sugar, chili powder, salt, paprika, cayenne and pepper.
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2
Add the cream cheese and butter and pulse until a dough forms.
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3
Transfer the dough to a sheet of plastic wrap and press it into a disk.
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4
Wrap and refrigerate until chilled, about 30 minutes.
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5
In a medium skillet, melt the butter.
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6
Add the corn kernels and cook over moderate heat until crisp-tender, about 3 minutes.
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7
Add the jalapenos and cook for 2 minutes longer.
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8
Stir in the honey and transfer to a bowl.
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9
Add the goat cheese and stir until melted.
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10
Stir in the chives, season with salt and pepper and let cool to room temperature.
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11
Preheat the oven to 350.
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12
Line a baking sheet with parchment paper.
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13
On a well-floured surface, roll out the pastry to a 12-by-15-inch rectangle.
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14
Roll the pastry around the rolling pin and carefully unroll it onto the baking sheet.
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15
Refrigerate for 10 minutes.
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16
Spread the filling on half of the pastry, leaving a 1/2-inch border on 3 sides.
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17
Brush the border of the pastry all around with the egg wash.
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18
Fold the pastry over the filling and press the edges to seal.
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19
Refrigerate for 10 minutes, just until firm.
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20
Brush the top of the pastry with the egg wash. Bake for about 20 minutes, until the pastry is golden.
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21
Transfer the baking sheet to a wire rack and let cool.
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22
Slide the parchment paper onto a work surface and cut the pastry into 16 bars.
