Poblano Cream Cheese Empanadas

By wandab0811

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

Details

Servings 8
Preparation time 20mins
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

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.