Poblano Cream cheese Empandas

hello reader's today as a snack for my family to tide them over, I made a poblano cream cheese empanadas so you can use 2 poblano peppers roasted on the stove and let it cool, peel the charred skins and seeded and chop them. instead of puff pastry I used pie crust from Pillsbury it has that rich buttery flavor than puff pastry does. I cut into 4 inch circles, you can cut it with a ramekin you use to cook your soufflés in or you can find a 4 inch cookie cutter if possible so I hope you make this for your family soon! at your next cocktail party!

Poblano Cream Cheese Empanadas
Recipe courtesy of Marcela Valladolid

Ingredients:

• 4 oz cream cheese, room temperature
• 2 poblanos, charred, peeled, stemmed, seeded and cut into 1/2-inch cubes
• 1 1-pound package frozen puff pastry, thawed
• 1 large egg, beaten
• ½ tsp salt
• ½ tsp freshly ground black pepper

Directions:

• Preheat the oven to 350ºF. Spray a large baking sheet with cooking spray. In a medium bowl combine cream cheese and poblanos until well incorporated. Season filling to taste with salt and pepper.
• Unfold one sheet of 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 a tablespoon of the 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.
• 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.