Corn Empanadas

• Meat

  • 1 cup Ham or canadian bacon, cooked

• Produce

  • 2 cups Corn, fresh kernels
  • 2 Garlic cloves
  • 1 cup Onion
  • 1/2 lb Potatoes
  • 2 Red bell peppers
  • 1/2 cup Scallions
  • 2 tsp Thyme

• Canned Goods

  • 1 Chicken broth as necessary

• Baking & Spices

  • 750 g All-purpose flour
  • 1 Large pinch Cayenne
  • 1 Salt and pepper
  • 1 1/2 tsp Sea salt, fine

• Oils & Vinegars

  • 1 Lard or olive oil

• Nuts & Seeds

  • 1 tsp Cumin seeds, toasted and ground

• Dairy

  • 2 oz Gruyere cheese, grated
  • 4 oz Lard or butter
  • 1/2 cup Ricotta

Found on cooking.nytimes.com