Corn and Poblano Empanadas

Corn and Poblano Empanadas
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 2 tablespoons butter, cut into small pieces
  • 2 poblano peppers
  • ½ teaspoon chili powder
  • ¾ cup all-purpose flour
  • ¾ teaspoon salt, divided
  • 1 ½ cups fresh corn kernels (about 3 ears)
  • ¾ cup masa harina
  • + 6 more ingredients
    • 1 large egg white
    • Cooking spray
    • 2 garlic cloves, minced
    • ½ cup water
    • 1 tablespoon water
    • ¾ cup (3 ounces) shredded Oaxaca or mozzarella cheese

Preheat oven to 500°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, masa harina, 1/4 teaspoon salt, and chili powder in a food processor; pulse 3 times. Add water and butter; pulse until mixture forms a loose ball. Remove from processor; knead until ball complete...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network