Blue Corn Turnovers

Ingredients:
The Filling:
1 Sweet Red or Green Bell Pepper, cored, seeded & chopped
1 medium Onion, diced
1 cup Fresh or Frozen Corn
1 lb. Ground Sirloin or Extra Lean Ground Beef
1 Tb Chili Powder
1 or 2 Cloves Garlic, minced
1 Tb White Flour, Unbleached
1/2 tsp Sea Salt
1/4 tsp ground black Pepper
1 Fresh Jalepeno Pepper, seeded & thinly sliced (if desired)
The Pastry:
2 cups Cornmeal, Blue (Medium Grind)
2 cups White Flour, Unbleached
1 tsp Sea Salt
1 Egg + 2 Tb Milk
1 cup Cold Butter

Preheat oven to 450°. Ungreased baking sheet, set aside.

The Filling:
Sauté ground beef, onion, garlic, jalepeno (if using) and bell pepper. Add corn, salt and pepper. In a small cup or glass, combine chile powder and flour; add about 1/4 cup of water to this and mix well. When this mixture is added to the beef, it will create a spicy gravy that will need a little attention. Add small amounts of water as the sauce is absorbed by the meat. If too much water is added, simply wait a few minutes and allow the sauce to cook down. In the end it is important to achieve a thick sauce which glazes the meat.

The Pastry:
Combine blue corn meal, flour, and salt. Cut in butter and add drops of milk to moisten the dough. When there is a smooth workable dough, pull off small pieces (about the size of a small egg) and roll them out on a lightly floured board. These can be made any size, but first aim for a 1/4" thick by 5" wide circle.

Combine the egg and 2 tablespoons of milk in a cup and beat. Brush the rim of the dough with the egg mixture; place 1 heaping tablespoon of filling in the center of each circle; fold circle in half and press the edges with a fork to seal.

Poke a few air holes in top of each turnover and place them on a baking sheet.

Bake 10-12 minutes . Garnish with fresh cilantro (if desired).

Yield: 16 turnovers