Sautéed Greens and Sausage Empanadas

Grease two large baking sheets; set aside. In a large nonstick skillet cook onion and garlic in hot butter and oil over medium-high heat until tender. Stir in Swiss chard; cook until wilted and tender. Remove from heat. Stir in Cheddar Polenta and sausage.

Divide Master Dough into 16 portions. Roll or pat and gently stretch one portion into a 4-inch round. Spoon a well-rounded tablespoon of the polenta mixture onto one side of the dough round. Fold opposite side of the dough round over polenta mixture; seal edges with a fork. Transfer to a prepared baking sheet; prick top a few times with the fork. Repeat with the remaining dough and polenta mixture. Cover with plastic wrap; chill overnight.

Preheat oven to 400°F. Let empanadas stand at room temperature for 20 minutes. In a small bowl whisk together egg and the water. Brush over dough. Lightly sprinkle with cornmeal and/or Parmesan cheese. Bake in the preheated oven for about 20 minutes or until golden. Transfer to a storage container with a lid. Tote in an insulated carrier or wrap container in towels and place in a cooler (without ice). Serve within two hours.