Fredericksburg Cooking Academy

     Printable Recipe

Recipe By:                   Carol Seminara
Serving Size:               16   

Categories :                  6 Flavors Over Texas

  Amount              Ingredient 

  2                           large  poblano pepper — fresh, roasted,peeled, seeded, and cut into tiny slices
  1                           small  onion — finely chopped
  2                           cloves  garlic — minced
  1                           teaspoon  chicken bouillon
  1                           tablespoon  olive oil
     1/4                    cup  heavy cream
                               freshly ground black pepper — to taste
  2                          ounces  queso fresco — cut in tiny pieces
  1                           pie crust, homemade — or 1 package refrigerated pie crust
     1/4                   cup  all-purpose flour
     1/4                   cup  corn meal
  1                          egg — combined with 1 tsp water for egg wash

• Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
•  In a large skillet over medium heat, cook the onions in the olive
  oil until translucent, about 3-4 minutes. Do not brown.
• Add the minced garlic and chicken bouillon; cook for one minute
  longer. Do not brown the garlic or it will taste bitter.
• Add sliced, roasted poblano peppers and cook, stirring, for a
  couple of minutes or until heated through.
• Slowly pour in the heavy cream and simmer until the peppers and sauce are thick. Season to taste with freshly ground black pepper.
• On a work surface, combine flour and corn meal.  Dust pie crust with flour/corn meal mixture and roll out the pie crust to 1/8-inch thickness.
• Cut rounds of pastry dough with a 3-inch cutter. (One pie crust
  yields 16 pastry rounds.)
• Place 1 teaspoon of pepper/cream mixture in the center of a pastry round. Add one tiny piece of queso fresco. Moisten edge of dough round with water, fold dough over making a pocket and seal edges by pressing with your finger tip.
• Continue until all dough circles are stuffed with the pepper/cream mixture and queso fresco.
• Place the empanadas on parchment lined baking sheet; lightly
  brush each pastry with egg wash.
• Bake at 400°F for 15 minutes, or until golden brown.
• Remove baked pastries to a wire rack to cool slightly before
  serving.

Description:
  “Empanadas are stuffed pastries, usually shaped like half moons. Rajas”
                                  

Per Serving (excluding unknown items): 103 Calories; 7g Fat (58.8% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 74mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.