- 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
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.