Recipe - Vegetable Turnover With Roasted Tomato Sauce

=== DOUGH ===
4 cup Allpurpose flour
1 tablespoon Salt
1 teaspoon Baking powder
2 Sticks Unsalted butter;
chilled, and
; cut into 1/2" pieces
2 Eggs; lightly beaten
One fourth cup Milk
=== FILLING ===
1 tablespoon Olive oil
1 small Onion; minced
1 teaspoon Coarse salt
1 pn Cayenne pepper
1 teaspoon Cumin seed
3 cup Corn kernels ; (about 2
ears)
1 Red bell pepper; minced
1 Jalapeno chili; seeded and
minced
1 teaspoon Chipotle puree
One half bn Cilantro; leaves only,
chopped
1 Egg; beaten
2 tablespoon Water
One half cup Grated Manchego cheese
Roasted Tomato Sauce; see *
Note

* Note: See the "Roasted Tomato Sauce" recipe which is included in this
collection.

In a large bowl, mix together the flour, salt and baking powder. Cut in the
butter until mixture resembles coarse crumbs. Add eggs and milk and stir
until dough holds together. Gather dough into a ball, wrap in plastic and
chill for at least 2 hours. Meanwhile, heat olive oil in a large skillet
over moderate heat. Add onion and saute until soft, about 10 minutes. Add
salt, cayenne pepper and cumin seed and saute another 2 minutes. Add corn,
bell pepper, jalapeno chili and chipotle puree and cook for another 5
minutes. Remove from heat and stir in cilantro. Adjust seasoning. Preheat
the oven to 325 degrees. Remove dough from refrigerator and divide into 4
to 6 pieces. Roll dough to about 9inches in diameter, and 1/4inch thick.
Combine egg and water and brush edges of dough with egg wash. Place about
One half cup of filling on one side of each dough circle. Sprinkle filling with
1 tablespoon of grated cheese. Fold dough in half and use a fork to press
down on edges and seal shut. Brush tops of turnovers with egg wash and cut
3 diagonal slits in the top of each turnover. Place turnovers on a baking
sheet lined with parchment paper and bake in preheated oven for about 20 to
25 minutes, or until tops are golden. To serve, spoon warm Roasted Tomato
Sauce onto plates, cut warm turnovers in half and place on plates. This
recipe yields 4 to 6