Recipe

Corn And Poblano Empanadas Recipe

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Ingredients

3/4 tsp salt, divided
1 1/2 c fresh corn kernels (about 3 ears)
1/2 c water
2 poblano peppers
1 large egg white
3/4 c masa harina
1/2 tsp chili powder
1 tbsp water
2 garlic cloves, minced
3/4 c all-purpose flour
3/4 c (3 oz) shredded Oaxaca or mozzarella cheese
Cooking spray
2 tbsps butter, cut into small pieces

Directions

Step #1 Preheat oven to 500°.
Step #2 Lightly spoon flour into dry measuring c; level with a knife.
Step #3 Combine flour, masa harina, 1/4 tsp salt, & chili powder in a food processor/blender; pulse 3 times.
Step #4 Add water & butter; pulse until mixture forms a loose ball.
Step #5 Remove from processor; knead until ball completely forms.
Step #6 Divide dough into 8 equal portions.
Step #7 Shape each dough portion into a ball; flatten each ball into a 3-inch circle on a lightly floured surface.
Step #8 Cover up & chill 30 mins.
Step #9 (Stack dough portions between pieces of wax paper.
Step #10 )Place poblanos on a foil wrap-lined baking sheet.
Step #11 Bake at 500° for 20 mins or until brown & blistered, turning once.
Step #12 Place in a zip-top plastic bag; seal.
Step #13 Let stand 15 mins.
Step #14 Peel poblanos; cut in half lengthwise.
Step #15 Discard seeds & membranes, & finely chop.
Step #16 Place in a medium bowl.
Step #17 Reduce oven temperature to 425°.
Step #18 Heat a nonstick skillet coated with cooking spray over medium-high heat.
Step #19 Add garlic; sauté 30 seconds.
Step #20 Add 1/2 tsp salt & corn; sauté 3 mins.
Step #21 Add to poblanos; let this stand 5 mins.
Step #22 Stir in cheese.
Step #23 Roll each dough portion into a (5-inch) circle.
Step #24 Working with 1 circle at a time (cover remaining circles with a damp towel to prevent drying), spoon 3 level tbsps corn filling into center of each circle.
Step #25 Moisten edges of dough with water; fold dough over filling.
Step #26 Press edges together with a fork or fingers to seal.
Step #27 Place empanadas on a large baking sheet coated with cooking spray.
Step #28 Combine egg white & 1 tbsp water.
Step #29 Lightly coat tops of empanadas with egg mixture.
Step #30 Pierce top of dough with a fork.
Step #31 Bake at 425° for 20 mins or until lightly browned.
Enjoy the Corn & Poblano Empanadas recipe

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Corn And Poblano Empanadas Recipe

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