Steps

• 1

  Make the dough: In a large bowl, whisk the flour, sugar, and salt. Add the eggs and mix until the eggs are incorporated, and the dough is crumbly. Add the cold cubed butter and cut it into the dough using a pastry brush, a fork, or your fingers until butter is crumbly and pea sized. (Alternatively, pulse the ingredients in a food processor.) One tablespoon at a time, add the ice water and mix until the dough is combined but is not too wet. You may not need all the water.

• 2

  Lightly flour a work surface and turn the dough out onto it. Knead the dough until it comes together. If the dough is too dry, add more water one tablespoon at a time. Form the dough into 2 discs, wrap them in plastic wrap, and refrigerate while you make the filling. (The dough can also be made ahead and kept refrigerated for up to 24 hours.)

• 3

  Make the filling: Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until tender. Add the chipotle pepper and salt and stir to combine. Add the frozen corn and sweet potato and cook, stirring occasionally, until thawed and warmed through, about 3 minutes.

• 4

  Add the pork and the barbecue sauce. The filling should be moist and flavorful but not wet; if it seems dry, add up to ¼ cup more sauce. Cook, stirring occasionally, until warmed through, 3 to 5 minutes. Set aside to cool.

• 5

  Line a large, rimmed baking sheet with parchment. When ready to assemble and cook the empanadas, heat the Traeger with the lid closed to 375°F.

  375 ˚F / 191 ˚C

• 6

  On a lightly floured surface, roll one of the dough discs out until it’s between 1/8- and ¼-inch thick. Using a 5-inch round cutter, cut out circles of dough.

• 7

  Place about 2 tablespoons of the filling into the center of dough (do not overstuff). Fold the disc in half and press down slightly along edge. Using the tines of a fork, press firmly onto edges to seal empanada. Transfer the empanada to the baking sheet. Repeat with remaining dough and filling. (The filled empanadas may be covered in plastic wrap and refrigerated at this point for up to 24 hours.)

• 8

  In a small bowl, beat the egg well with 1 Tbsp water. Brush the tops of the empanadas with this egg wash.

• 9

  Transfer the baking sheet to the grill grate and bake until golden brown, 25 to 30 minutes.

  375 ˚F / 191 ˚C

  00:25

• 10

  Let cool briefly before serving. Enjoy!