Sweet Corn & Bacon Empanadas

Roast chiles over a gas burner or in a hot oven until they're blackened and blistered. In a bowl covered with plastic wrap, steam chiles for 15 minutes. Peel chiles; discard skin. Slit chiles lengthwise, scrape out and discard seeds, remove stem, and dice chiles; set aside. You should have about 1/2 cup diced chiles.

Cook bacon in a sauté pan over medium-high heat until crisp. Using a slotted spoon, remove bacon to a paper-towel-lined plate.

Pour off all but 1 Tbsp. drippings from pan; add corn; sauté over medium-high heat until edges of corn begin to brown, about 8 minutes. Stir in bacon, chiles, Cheddar, and scallions. Chill filling thoroughly.

Preheat oven to 400°. Line a baking sheet with parchment paper.

Unroll 1 sheet of pie dough onto a work surface, lightly floured if necessary. Using a 3½-inch biscuit cutter, cut circles from dough; repeat with remaining dough, rerolling scraps once. Arrange dough rounds on the prepared baking sheet.

Place 1 Tbsp. filling in the center of each round. Fold rounds in half, pinch to seal, then crimp edges with a fork. (Freeze, if desired.)

Blend egg yolk with water; brush on empanadas. Sprinkle empanadas with smoked paprika; then bake until golden, 15–18 minutes.