Instructions

1. To make the dough, combine both flours and salt in a medium bowl. Using a pastry blender or your fingertips, cut butter into the flour mixture until it’s roughly the size of small peas.
2. In a separate small bowl, whisk together egg and water. Pour over dry ingredients and mix with a fork until dough begins to come together. If still shaggy, add additional water to help the dough come together, 1 tablespoon at a time. Dump out onto a well-floured surface. Knead dough a few times and carefully gather together into a ball. Wrap in plastic wrap and place in the refrigerator to chill for one hour.
3. To make the filling, first preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
4. Spread the diced zucchini and corn on the baking sheet. Drizzle with olive oil and a few grinds of salt and black pepper. Roast for 20 to 25 minutes, or until the zucchini are softened and slightly browned around the edges.
5. Transfer to a bowl. Fold in the black beans, cheese, green onions, cilantro, chiles, cumin and chile powder.
6. In a small bowl, prepare the egg wash by mixing together the beaten egg and water.
7. To assemble the empanadas, divide the dough into 10 equal portions (about 55 grams each). Shape each portion into a ball and roll into a 5- to 6-inch circle about 1/8-inch thick on a cool, lightly-floured surface. Working one at a time, place 1/3 cup filling into the center of the circle. Moisten the edges with the egg wash. Fold one edge over the top of the filling to create a half-moon shape and crimp the edges to seal.
8. Place the empanada on a parchment-lined baking sheet, brush tops with egg wash, and repeat with remaining dough. Slice a few small slits in the center of each empanada to help release steam while baking.
9. Bake at 400°F for 22 to 30 minutes or until lightly browned. Serve with sour cream and salsa along with a garnish of cilantro, if desired.