2 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter
1 medium onion, chopped
1 green pepper, seeded and chopped
2 cloves garlic, sliced
1 tablespoon ancho chile powder
1 small zucchini, trimmed and chopped
1 jalapeno pepper, seeded and chopped
1 pound ground chicken
2 tablespoons tomato paste
1 ounce unsweetened chocolate, chopped
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon fresh lime juice
1 egg, mixed with 2 tablespoons water
1. In a food processor, combine flour, cornmeal, sugar and salt. Pulse to blend. Cut up butter; add to processor. Pulse until incorporated. Add egg and 1/2 cup water; pulse until dough begins to hold together. Gather dough into a disk; refrigerate at least 1 hour.
1. Coat a large nonstick pot with nonstick cooking spray. Heat over medium heat, and add onion, green pepper, garlic and chile powder. Cook 5 minutes. Add zucchini and jalapeno; cook another 3 minutes, adding a little water if too dry. Stir in chicken, breaking apart with a spoon. Cook 6 minutes, until chicken is no longer pink. Stir in tomato paste, chocolate, sugar and salt. Cook 3 minutes to blend flavors. Remove from heat and stir in lime juice. Let cool.
2. Heat oven to 400 degrees F. Divide dough into 12 equal pieces. Roll one piece into a 6-inch circle. Repeat with remaining dough, for a total of 12 circles. Transfer dough circles to two nonstick baking sheets. Place 1/3 cup filling on one half of a dough round, then brush edge with water. Fold over to enclose filling. Press edge together, then crimp with a fork. Repeat with all dough rounds and filling. Brush empanadas with egg-water mixture.
3. Bake at 400 degrees F for 18 minutes or until light brown around edges. Transfer to a platter. Serve warm.
1. You can assemble and freeze these before baking. When ready to bake, do not thaw; transfer still frozen to baking sheet and increase baking time to 25 minutes.