Baked chicken empanadas with a chipotle chicken, poblano and currant filling

Put olive oil in a saucepan; layer onions, poblano peppers and plenty of garlic without stirring.

Season with kosher salt, black pepper, chipotle, ground cumin, dried Mexican oregano and cayenne.

Add three packed cups of cooked chicken and press down; add currants.

Set over high heat and do not stir; once the onions sizzle, let them go about 3 minutes.

Stir in two cans of diced tomatoes with green chilies and a splash of water.

Once simmering, drop to medium and cook, stirring occasionally, about half an hour to 40 minutes until the liquid has nearly gone.

Taste for seasoning, cool to room temperature, then refrigerate thoroughly; never fill with warm filling.

Stir salt and sugar into all-purpose flour by hand, coating the hand with flour.

Grate in a stick and a half of very cold butter, stirring every 10 to 20 seconds to coat the butter and re-flour the fingers; rub the last piece in with the fingertips.

Drizzle in one large beaten egg and very cold water; mix with a fork to a shaggy dough, then squeeze into a rough lump by hand.

Press into a ball on the work surface and knead 10 to 15 seconds for a little elasticity, no more.

Wrap in plastic and chill one hour up to overnight.

On a floured surface, dust with flour and divide into eight equal pieces with a bench scraper.

Roll each piece into a ball, press into a disc and roll out with a rolling pin to a circle about eight inches across.

Mound a generous amount of drained filling on the front half, leaving a half inch to an inch clear; add a rounded tablespoon of grated pepper jack.

Wet the edge with water, fold the dough over, stretching slightly without tearing, and seal with the fingertips without trapping air.

Crimp from one end, folding the edge up over the top and pressing every half inch or so (or seal with a fork); move to a parchment-lined baking sheet.

Brush with egg wash (one egg beaten with a couple teaspoons of water) and shake a little cayenne over the top.

Bake in the center of a 400 degree oven about 35 minutes, until well browned and crisp; cook through so there is no doughiness.

Rest on a cooling rack about 5 minutes; serve with fresh lime.

Variation: serve with a lime and cilantro crema, sour cream blended with cilantro and lime juice.