Poblano Cream Cheese Empanadas
- Level: Easy
- Yield: 8 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 378
- Total Fat
- 27
- Saturated Fat
- 8
- Carbohydrates
- 28
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 39
- Sodium
- 208
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
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.