2 poblano chiles, charred, peeled, stemmed, seeded and cut into 1/2-inch cubes
1 (1-pound) package frozen puff pastry, thawed
Flour, for dusting
1 large egg, beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions
Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 30 minutes. Serve warm.
Unfold 1 sheet puff pastry on a lightly floured surface. Using a floured rolling pin, roll out to 1/4-inch thickness. Using a 5-inch diameter cutter, cut out 4 circles. Repeat with the remaining puff pastry sheet. Spoon 1 tablespoon cream cheese mixture in the center of each round. Brush the edge of each circle with egg wash and fold each empanada into a half moon. Crimp the edges with a fork.
In a medium bowl, combine the cream cheese and poblanos until well incorporated. Season the filling with salt and pepper.
Preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray.
