BARBECUE BEEF AND CHEESE EMPANADAS with CHIPOTLE AIOLI

Makes 8 to 10 servings

CHIPOTLE AIOLI

½ cup (155 g) mayonnaise

1 tbsp (15 ml) water

2 tsp (10 ml) fresh lime juice

½ tsp chili powder

1 tsp smoked paprika

2 tsp (10 ml) adobo sauce (from canned chipotle peppers)

Salt

Freshly ground black pepper

1 tbsp (30 ml) olive oil

1 small onion, diced

1 small red bell pepper, seeds and ribs removed, diced

1 lb (455 g) shredded Barbecue Beef

1 tsp minced garlic

¼ cup (60 ml) Kansas City BBQ Sauce (here)

All-purpose flour, for dusting

2 prepared piecrusts

1 cup (115 g) shredded Cheddar cheese

1 large egg, beaten

Line a sheet pan with parchment paper, then set aside.

Set up the EGG for 375°F (190°C), indirect without a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 375°F (190°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 35 percent open. Make minor adjustments as necessary.

Prepare the chipotle aioli: In a small bowl, whisk to combine all the sauce ingredients until smooth, seasoning with salt and black pepper to taste. Cover and refrigerate until ready to serve.

In a medium-sized skillet, heat the olive oil over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the shredded beef, garlic and BBQ sauce and continue to cook until the mixture is just warmed through. Remove from the heat and let it cool for a few minutes.

On a lightly floured surface, roll out the piecrusts. Using a large biscuit cutter or small plate, cut 4- to 5-inch (10- to 12.5-cm) circles in the piecrusts. Cut them as close as possible to maximize how many you can get. Leftover dough can be rerolled and cut into more circles.

Spoon 2 tablespoons (about 43 g) of filling in the center of each dough circle, and top with 1 tablespoon (8 g) of shredded cheese. Brush the edges of the circle with water, then fold the dough over to form a semicircle. Press and seal the ends by crimping them with a fork. Place the empanadas on the prepared sheet pan and refrigerate for 30 minutes.

Once the cooker comes up to temperature, brush the empanadas with the beaten egg. Place the empanadas in the EGG and close the lid. Bake until golden brown and crisp, 25 to 30 minutes.