Scrambled Egg, Poblano and Goat Cheese Empanada with Salsa Verde

Crust

• 8 tablespoons salted butter
• 3 tablespoons cream cheese
• 1 1/2 cup all purpose flour
• 1/4 cup heavy cream

filling and salsa verde

• 6 eggs
• 1/2 cup loosely packed grated cheese
• 4 poblano peppers, roasted, peeled and de-seeded
• salt, pepper to taste
• 5 tomatillos, roasted with the peppers
• 1 chopped red onion
• 1 lime, juiced
• 1 egg white
• 1 jalepeno, de-seeded

1. roast peppers and quartered tomatillos in the oven at 400 degrees for about 30 minutes or until peppers are charred and tomatillos are browned and cooked through.
2. While peppers roast, make dough. Add the cream cheese and butter to a food processor, pulse until smooth. Add flour and pulse a couple times, then pulse some more while adding the cream. Remove from food processor and make into a ball without working the dough too much. Refrigerate.
3. Let peppers steam for a few minutes in plastic wrap or a covered bowl when they come out of the oven. When they're cool enough to touch, peel, de-seed and chop the peppers finely. Add two to a bowl with the grated cheese, add two to a bowl with the tomatillos.
4. Set aside tomatillo/pepper bowl. Make scrambled eggs, add salt and pepper to taste. When nearly done add the cheese and 2 chopped poblanos. Mix until combined and set aside in a bowl.
5. Roll out the dough, using flour if needed. cut into 5-6 inch rounds (I used a cereal bowl upside down.) Fill with egg mixture, fold into 1/2 moon shape and seal.
6. Brush empanadas with the egg white and bake at 375 degrees for 25-30 minutes, or until brown and crusty.
7. While empanadas are cooking chop the onion and jalepeno. also, juice the lime. Add to the poblano and tomatillo mixture. Either leave as is, or for a less chunky salsa, use an immersion blender or regular blender and process until smooth. Chill until ready for use.
8. Dip empanadas in salsa when they are ready and enjoy!