Ingredients
- 1 large poblano pepper
- 1 cup grated Manchego cheese
- 2 tablespoons grated Manchego cheese
- 12 empanada pastry discs (such as Goya® Tapas para Empanadas)
- 1 egg, beaten
Why You'll Keep Making This
Kitchen Tips
- Don’t overfill the empanadas to avoid leakage during frying or baking.
- Brush the tops with an egg wash for a beautiful golden color.
Step 1
Gently heat your oven to 375°F (190°C) and lining a baking sheet with parchment paper. To prepare the poblanos, place them directly on the gas stove grates over medium heat. Turn them occasionally with tongs until the skin is nicely blackened and charred, which should take about 5 minutes. Once they're done, pop them into a sealed plastic bag and let them steam for 7 to 8 minutes—it makes peeling a breeze. After they’ve cooled, peel off the skins, remove the seeds, and chop the flesh into roughly 1-inch pieces.
Step 2
Spoon about 1 1/2 tablespoons of Manchego cheese onto each dough circle, then add a heaping 1/2 tablespoon of the roasted poblanos on top. Fold the dough over to cover the filling, wet your fingers with a bit of water and run them along the edges to help seal everything in, then press firmly to close.
Step 3
Place your empanadas on the baking sheet, brush the tops with a beaten egg for a lovely golden finish, and bake for 24 to 26 minutes until they’re beautifully browned. Let them cool just a bit before digging in!
