Spicy Chili Chocolate Cornbread Empanadas

Instructions

1. 1

   In a large bowl, whisk together flour, cornmeal, baking powder, and salt for the dough. (0 minutes)

2. 2

   Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

   ~5 min
3. 3

   In a separate small bowl, whisk the eggs and ice-cold water. Gradually add this to the dry ingredients, mixing until a shaggy dough forms. Do not overmix. (2 minutes)

   ~2 min
4. 4

   Gather the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. (30 minutes)

   ~30 min
5. 5

   While the dough chills, prepare the filling. In a saucepan over low heat, melt the chopped dark chocolate with ancho chili powder, cinnamon, cayenne pepper, sugar, and salt. Stir until smooth and well combined. Let it cool slightly. (10 minutes)

   ~10 min
6. 6

   Preheat vegetable oil in a frying pan to 350°F (175°C). (5 minutes)

   ~5 min
7. 7

   On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles. (5 minutes)

   ~5 min
8. 8

   Place about 1-2 tablespoons of the chili chocolate filling onto one half of each dough circle. Moisten the edges of the dough with water and fold the other half over to create a semicircle, pressing the edges to seal. Crimp with a fork. (10 minutes)

   ~10 min
9. 9

   Carefully place 2-3 empanadas into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and crispy. (10 minutes)

   ~10 min
10. 10

    Remove empanadas with a slotted spoon and place on a wire rack set over a baking sheet to drain any excess oil. (1 minute)

    ~1 min
11. 11

    Serve warm. (0 minutes)