3 Videos | Photo: Poblano Cream Cheese Empanadas Recipe
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
Directions
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.
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By s.kottman_10659536
Rockford, IL
on September 15, 2012
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I enjoyed cooking this recipe. Very flavorful filling. I have also used the filling inside of crescent rolls and baked them.
By paulalevay_11750991
Beach City, TX
on September 04, 2012
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This is absolutely my new favorite appetizer to serve. So easy to make and so delicious! I do add grated pepper jack cheese to the cream cheese and pepper filling for a little extra zip. Make sure the puff pastry is very cold when rolling the dough and preparing the empanadas. To save on last minute preparation, I often freeze the prepared but uncooked empanadas. I usually take them from the freezer and place them in the refrigerator for an hour before popping them in the oven to cook.
By gcdmd_12200611
Victoria, TX
on February 07, 2012
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Store bought pie dough, fresh pasta dough, and masa would be alternatives to the puff pastry. This recipe opens up all sorts of possibilities for varying the filling.
Read all 15 reviews