Author Notes
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
Continue After Advertisement
Ingredients
- Crust
-
8 tablespoons
salted butter
-
3 tablespoons
cream cheese
-
1 1/2 cups
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
Directions
-
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!
See what other Food52ers are saying.