This is similar to an empanada I had at Xoco restaurant in Chicago. That one was scrambled eggs and poblano peppers, but I added a firm goat cheese to the filling because cheese improves everything! The goat cheese i used was Laura Chenel's tomme because I had it on hand, but cojita cheese would probably work well too.
The crust is adapted from Lucinda Scala Quinn's cookbook Mad Hungry. I don't claim any empanada wisdom, so any good empanada crust should work. I like this one because it requires very little effort and rewards you with a flaky crust. I use less flour than she calls for, because more gets added in when you roll the dough out and i add the cream while the dough is mixing, unlike Quinn who adds it with the cream cheese and butter. —Ellesbelly
- Makes 6
1 1/2 cups
all purpose flour
- filling and salsa verde
loosely packed grated cheese
poblano peppers, roasted, peeled and de-seeded
salt, pepper to taste
tomatillos, roasted with the peppers
chopped red onion
- 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.
- 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.
- 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.
- 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.
- 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.
- Brush empanadas with the egg white and bake at 375 degrees for 25-30 minutes, or until brown and crusty.
- 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.
- Dip empanadas in salsa when they are ready and enjoy!