Corn and Poblano Empanadas

Name: Corn and Poblano Empanadas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 2 Tbsps butter, cut into small pieces; 1 teaspoons chili powder; 1 large egg white; 177 milliliters all-purpose flour; 355 milliliters fresh corn kernels (about 3 ears); 2 garlic cloves, minced; 177 milliliters masa harina; 2 poblano peppers; 1 teaspoons salt, divided; 85 grams 3/4 cup shredded Oaxaca or mozzarella cheese; 118 milliliters water; 1 Tbsp water

Corn and Poblano Empanadas is a vegetarian recipe with 8 servings. One serving contains 173 calories, 6g of protein, and 6g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of water, water, egg white, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 50

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Oven

Lightly spoon flour into dry measuring cups; level with a knife.

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All Purpose Flour

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Measuring Cup

Knife

Combine flour, masa harina, 1/4 teaspoon salt, and chili powder in a food processor; pulse 3 times.

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Chili Powder

Masa Harina

All Purpose Flour

Salt

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Food Processor

Add water and butter; pulse until mixture forms a loose ball.

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Butter

Water

Remove from processor; knead until ball completely forms. Divide dough into 8 equal portions. Shape each dough portion into a ball; flatten each ball into a 3-inch circle on a lightly floured surface. Cover and chill 30 minutes. (Stack dough portions between pieces of wax paper.)

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Dough

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Wax Paper

Place poblanos on a foil-lined baking sheet.

Ingredients you will need

Poblano Pepper

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Baking Sheet

Aluminum Foil

Bake at 500 for 20 minutes or until brown and blistered, turning once.

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Oven

Place in a zip-top plastic bag; seal.

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Ziploc Bags

Let stand 15 minutes. Peel poblanos; cut in half lengthwise. Discard seeds and membranes, and finely chop.

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Poblano Pepper

Seeds

Place in a medium bowl.

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Bowl

Reduce oven temperature to 42

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Oven

Heat a nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

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Frying Pan

Add garlic; saut 30 seconds.

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Garlic

Add 1/2 teaspoon salt and corn; saut 3 minutes.

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Corn

Salt

Add to poblanos; let stand 5 minutes. Stir in cheese.

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Poblano Pepper

Cheese

Roll each dough portion into a (5-inch) circle. Working with 1 circle at a time (cover remaining circles with a damp towel to prevent drying), spoon 3 level tablespoons corn filling into center of each circle. Moisten edges of dough with water; fold dough over filling. Press edges together with a fork or fingers to seal.

Ingredients you will need

Dough

Water

Corn

Roll