Poblano Cream Cheese Empanadas

Name: Poblano Cream Cheese Empanadas
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 empanadas
Ingredients: 4 ounces cream cheese, at room temperature; 2 poblano chiles, charred, peeled, stemmed, seeded and cut into 1/2-inch cubes; 1 (1-pound) package frozen puff pastry, thawed; Flour, for dusting; 1 large egg, beaten; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper

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Level: Easy
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 8 empanadas

Level: Easy
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 8 empanadas

Ingredients

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4 ounces cream cheese, at room temperature

2 poblano chiles, charred, peeled, stemmed, seeded and cut into 1/2-inch cubes

1 (1-pound) package frozen puff pastry, thawed

Flour, for dusting

1 large egg, beaten

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray.
In a medium bowl, combine the cream cheese and poblanos until well incorporated. Season the filling with salt and pepper.
Unfold 1 sheet puff pastry on a lightly floured surface. Using a floured rolling pin, roll out to 1/4-inch thickness. Using a 5-inch diameter cutter, cut out 4 circles. Repeat with the remaining puff pastry sheet. Spoon 1 tablespoon cream cheese mixture in the center of each round. Brush the edge of each circle with egg wash and fold each empanada into a half moon. Crimp the edges with a fork.
Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 30 minutes. Serve warm.