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1
In a large bowl, mix together the flour, salt and baking powder.
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2
Cut in the butter until mixture resembles coarse crumbs.
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3
Add eggs and milk and stir until dough holds together.
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4
Gather dough into a ball, wrap in plastic and chill for at least 2 hours.
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5
Meanwhile, heat olive oil in a large skillet over moderate heat.
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6
Add onion and saute until soft, about 10 minutes.
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7
Add salt, cayenne pepper and cumin seed and saute another 2 minutes.
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8
Add corn, bell pepper, jalapeno chili and chipotle puree and cook for another 5 minutes.
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9
Remove from heat and stir in cilantro.
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10
Adjust seasoning.
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11
Preheat the oven to 325 degrees F. Remove dough from refrigerator and divide into 4 to 6 pieces.
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12
Roll dough to about 9inches in diameter, and 1/4inch thick.
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13
Combine egg and water and brush edges of dough with egg wash.
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14
Place about 1/2 cup of filling on one side of each dough circle.
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15
Sprinkle filling with 1 tablespoon of grated cheese.
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16
Fold dough in half and use a fork to press down on edges and seal shut.
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17
Brush tops of turnovers with egg wash and cut 3 diagonal slits in the top of each turnover.
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18
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.
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19
To serve, spoon warm Tomato Sauce onto plates, cut warm turnovers in half and place on plates.
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20
Heat 1 tablespoon of the oil in a large skillet over medium high heat.
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21
Add whole tomatoes and roast until the skins char and begin to split and peel away.
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22
Add garlic cloves and roast until golden, about 2 more minutes.
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23
Transfer tomatoes to a blender.
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24
Pour vinegar into skillet with garlic and cook for about 2 minutes to reduce vinegar slightly.
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25
Add the garlic and vinegar reduction, to the blender, along with salt and pepper.
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26
Process until pureed.
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27
Slowly drizzle in remaining 1/2 cup olive oil while pulsing until incorporated.
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28
Return sauce to a small saucepan and keep warm until ready to serve.
