Manchego Cheese and Roasted Poblano Empanada Pie is the perfect dish for a special occasion or gathering. This savory pie is made with a flaky pie crust, filled with freshly roasted poblano peppers, Manchego cheese, and a variety of spices for a flavorful dish that will be sure to wow your guests.
Ingredients:
- 1 9 inch pie crust
- 2 tablespoons olive oil
- 3 poblano peppers, seeded and thinly sliced
- 1/4 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Manchego cheese, shredded
- 1/4 cup cilantro, chopped
- 1 egg, lightly beaten
Directions:
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Place poblano peppers on prepared baking sheet and brush with olive oil. Bake for 15-20 minutes or until peppers are softened and lightly browned.
- Heat remaining olive oil in a skillet over medium-high heat. Add onions and garlic, and cook until softened, about 4 minutes. Add cumin, oregano, chili powder, salt, and pepper and cook for 1 minute.
- Remove from heat and add roasted peppers, Manchego cheese, and cilantro. Stir to combine.
- Place pie crust on a lightly floured surface and spoon pepper mixture into the center. Brush edges of crust with egg wash.
- Fold crust over filling and press edges together to seal. Cut a few slits in the top to allow steam to escape.
- Place pie on a baking sheet and bake for 25-30 minutes or until golden brown.
- Let cool before slicing and serving.