For the dough: Sift together the flour, baking powder, garlic powder and salt in a mixing bowl; cut in the shortening. Blend in a mixer until the shortening fully mixes with the flour. Separately beat the egg with 2 cups cold water. Slowly add the beaten egg and water to the flour mixture while mixing until a firm dough ball forms, about 5 minutes. Allow to rest and chill for at least 1 hour.
For the filling: Roast the poblano pepper directly over a flame until they blister and blacken. Let cool, then peel the char off with a paper towel. Rinse the roasted pepper under water. Remove the stem and seeds and cut into 1/2-inch pieces.
Saute half the onions in cooking oil in a large skillet over medium heat, 1 to 2 minutes. Add the ground chicken. Cook the chicken all the way through; set aside in large mixing bowl.
Add a bit more cooking oil, the remaining onions, the poblano peppers and garlic and saute until the onions soften. Add the butter and cook until melted. Add the flour, slowly coating the onions and peppers. Gradually add 1 cup water while stirring, until the mixture has a gravy consistency. Add the ancho chile powder, paprika, oregano, ground cumin, white pepper and salt to taste. Stir well and cook, 3 to 5 minutes. Mix the gravy with the cooked chicken, add the corn and allow to cool. Combine the cooled chicken and gravy with the cheese and lime juice.
Heat oil in a deep-fryer to 350 degrees F. (Or, if baking the pies, preheat the oven to 350 degrees F.)
Roll out the dough about 1/4-inch thick and cut out 12 to 15 discs, re-rolling as needed. Spoon some chicken filling onto each disc. Pat the edges of the dough with water. Crimp with a dough press or fold dough over and press the edges firmly with your fingers.
Fry until golden, 4 to 5 minutes (or bake 15 to 20 minutes).
Let cool and enjoy with friends and family!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Joanna Torok and Joe Phillips, Oh My Pocket Pies, Houston, TX