These savory Mexican-style turnovers make a great autumn appetizer.
3 1⁄2 cups flour
1 1⁄2 cups yellow or blue cornmeal
1 tsp. salt
1 lb. cold butter, cut into cubes
1 large egg
1 tbsp. lemon juice
About 3⁄4 cup ice water
1 onion, chopped
3 garlic cloves, minced
1⁄4 cup olive oil
2 jalapeños, chopped
1 lb. mushrooms, chopped
1⁄2 cup chicken stock
Salt and pepper, to taste
2 cups diced squash or pumpkin, cooked
- Prepare Dough: Combine flour, cornmeal, and salt. Blend in butter until mixture resembles coarse meal. Beat egg with lemon juice; add enough ice water to measure 1 cup. Stir into flour mixture to blend.
- Knead dough lightly. Roll or pat out into a large rectangle and fold into thirds; chill.
- For Pumpkin Filling: Sauté onion and garlic in olive oil until tender. Add jalapeños and cook 2 min. Stir in mushrooms, stock, and salt and pepper; simmer until mushrooms are tender. Increase heat; cook 3 min. longer to evaporate liquid. Add squash and mash roughly.
- Roll dough out 1⁄8-in. thick. Cut into 3-in. circles and place a spoonful of pumpkin filling in center of each. Fold dough to enclose filling, pressing edges together to seal. Brush with egg wash.
- Bake in 400°F oven 25-30 min., until golden.