Charred Corn and Cheese Empanadas Recipe :: The Meatwave

Ingredients

• For the Dough
• 2 cups water
• 1/2 cup unsalted butter
• 750 grams all-purpose flour (about 6 cups)
• 1 1/2 teaspoons kosher salt
• For the Filling
• 6 ears corn, shucked
• 2 large red bell peppers, streamed, seeded, and cut into 2-3 inch pieces
• 1 large yellow onion, peeled, cut into 1/2-inch slices, and skewered horizontally so the rings lie flat on the grill
• 1/4 cup butter
• 1/4 cup all purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/3 lb grated low-moisture mozzarella cheese
• 1/3 lb grated provolone cheese
• 1 ounce grated parmesan cheese
• 1 cup finely sliced scallions
• 1/8 teaspoon cayenne pepper
• Kosher salt
• Freshly ground black pepper
• 1 large egg, beaten
• 1 cup chimichurri (optional)