Poblano Cream Cheese Empanadas

1. 1

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

2. 2

   In a medium bowl, combine the cream cheese and poblanos until well incorporated.

3. 3

   Season the filling with salt and pepper.

4. 4

   Unfold 1 sheet puff pastry on a lightly floured surface.

5. 5

   Using a floured rolling pin, roll out to 1/4-inch thickness.

6. 6

   Using a 5-inch diameter cutter, cut out 4 circles.

7. 7

   Repeat with the remaining puff pastry sheet.

8. 8

   Spoon 1 tablespoon cream cheese mixture in the center of each round.

9. 9

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

10. 10

    Crimp the edges with a fork.

11. 11

    Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 30 minutes.

12. 12

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.