Roasted Poblano and Manchego Cheese Empanada Pie

Roasted Poblano and Manchego Cheese Empanada Pie

This Roasted Poblano and Manchego Cheese Empanada Pie is a savory twist on traditional empanadas. Roasted poblano peppers add a flavorful and slightly spicy note to the savory combination of manchego cheese, garlic, and onions. Baked inside a flaky pastry crust, this pie is a delicious and easy way to incorporate a variety of flavors into a meal.

Ingredients:

  • 1 poblano pepper, roasted, peeled, seeded, and diced
  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup Manchego cheese, grated
  • 1/2 cup sour cream
  • 2 sheets frozen puff pastry, thawed and cut into 8-inch circles
  • 1 egg, beaten

Directions:

  1. Preheat oven to 375 degrees F.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the diced poblano, cumin, paprika, salt, and pepper, and cook for an additional 5 minutes, stirring occasionally.
  3. Remove the skillet from the heat and stir in the Manchego cheese and sour cream until combined. Allow the mixture to cool slightly.
  4. Place the puff pastry circles on a parchment-lined baking sheet. Divide the filling evenly between the two circles, leaving about a 1-inch border around the edge. Fold the edges of the pastry over the filling and press to seal. Brush the tops with the beaten egg.
  5. Bake for 20-25 minutes, until the pastry is golden brown and the filling is bubbling.
  6. Allow to cool for 10 minutes before serving.
  7. Enjoy!