Sweet Corn, Celery & Manchego Empanadas with Radish Chimichurri

1. In a heavy skillet over medium heat, heat the butter and olive oil and sauté the onion, celery, and red pepper until soft and fragrant, 5 to 8 minutes.
2. Add the corn and cook, stirring, for 5 to 7 minutes more.
3. Stir in the cilantro.
4. Remove from heat, season with salt and pepper to taste. Set aside to cool.

Prepare the Cheese Sauce:

1. Melt the butter in a medium saucepan. Whisk in the flour over medium heat, stirring for 2 to 3 minutes.
2. Whisk in the milk and cream, stirring continuously until the mixture thickens and comes just to a boil. Approximately 10 minutes.
3. Stir in the cheese, season to taste with salt and pepper. Remove from heat.
4. Stir vegetable mixture into cheese mixture and let cool (or chill in a refrigerator overnight).

Prepare the Chimichurri Sauce:

1. Roughly chop the radishes.
2. Add all ingredients, except water and including radishes to a food processor.
3. Blend on high speed for 1 minute until a thick sauce forms.
4. Add 1 tablespoon of water at a time if the sauce is too thick.
5. Store refrigerated until use.

Assemble Empanadas:

1. Preheat oven to 375 F.
2. Separate your empanada shells
3. Spoon 2 to 3 tablespoons of filling in the middle of the circle. Brush the edges of the dough along the bottom half of the circle lightly with water.
4. Fold the top half of the circle of dough over the filling to form a semicircle and press edges together firmly to seal.
5. Brush the pressed edge with a little bit of water, and fold the edge over itself, pinching and crimping as you go to make a braid-like effect.
6. Place empanadas on a baking sheet.
7. Whisk egg with water and brush mixture lightly over the entire surface of each empanada.
8. Bake for 15 to 20 minutes, until light golden brown.
9. Plate and serve with chimichurri

* Alternatively, the Empanadas can be fried until golden brown in canola oil at 350 F

Recipe by Chef Rosana Rivera