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:
- Preheat oven to 375 degrees F.
- 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.
- Remove the skillet from the heat and stir in the Manchego cheese and sour cream until combined. Allow the mixture to cool slightly.
- 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.
- Bake for 20-25 minutes, until the pastry is golden brown and the filling is bubbling.
- Allow to cool for 10 minutes before serving.
- Enjoy!