Poblano Cream Cheese Empanadas

Name: Poblano Cream Cheese Empanadas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 1 teaspoons freshly ground black pepper; 113 grams cream cheese, at room temperature; 1 large egg, beaten; 2 poblano chiles, charred, peeled, stemmed, seeded and cut into 1/2-inch cubes; 454 grams package frozen puff pastry, thawed; 1 teaspoons salt

The recipe Poblano Cream Cheese Empanadas is ready in around 50 minutes and is definitely an awesome vegetarian option for lovers of European food. This recipe makes 8 servings with 375 calories, 6g of protein, and 27g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of pepper, puff pastry, egg, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray.

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Cooking Spray

Equipment you will use

Baking Sheet

Oven

In a medium bowl, combine the cream cheese and poblanos until well incorporated. Season the filling with salt and pepper.

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Salt And Pepper

Cream Cheese

Poblano Pepper

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Bowl

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.

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Puff Pastry Sheets

Cream Cheese

Roll

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Rolling Pin

Brush the edge of each circle with egg wash and fold each empanada into a half moon. Crimp the edges with a fork.

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Egg

Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash.

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Egg

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Baking Sheet

Bake until golden brown, about 30 minutes.

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Oven

Serve warm.

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 113grams

cream cheese, at room temperature 1large

egg, beaten 2

poblano chiles, charred, peeled, stemmed, seeded and cut into 1/2-inch cubes 454grams

package frozen puff pastry, thawed 1teaspoons

salt

Recommended wine: Tempranillo, Albarino, Grenache

Spanish can be paired with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red.

Wine made with grapes from our vineyards in Villalba del Duero, Burgos. High purple layer. Nose with many notes of black fruits softened by the floral aromas that are punctuated by a touch of mineral from the soil, which is intermingled with the vanilla coming from their brief stay in the barrel. At the palate it is smoothed with a noble tannin which provides a long and persistent after taste. Made with 100% Tempranillo.Perfect pairing with all kinds of fatty meats and game in the form of roasts, stews, in addition to the different cheeses in the area.