Roasted Poblano and Feta Empanadas
Vegetarian empanadas filled with roasted poblano peppers, eggs, olives, and feta cheese.
servings: 6
total time: 1 hour 30 minutes
recipe by: Frankie
Ingredients
- the dough:
- 2 cups all-purpose flour
- 1/2 tsp kosher salt
- 1/3 cup cooking oil
- 1/3 cup water
- the filling:
- cooking oil (3 TBSP all together)
- 2 poblano peppers
- 1 medium onion, diced
- 1 clove garlic, peeled and minced
- 1/2 tsp cumin
- 1 tsp ancho chili powder (or any chili powder)
- 3 hard boiled eggs, peeled and chopped
- 1/2 cup pimento-stuffed green olives, chopped
- 1 serrano pepper, stemmed, seeded, diced
- 2 TBSP fresh cilantro, chopped
- 4 ounces feta cheese, crumbled
- salt & pepper
- avocado dipping sauce:
- 1 avocado, peeled, pitted and chopped
- 1 cup sour cream
- 2 tsp lime juice
- 2 tsp diced jalapenos
- 2 TBSP fresh cilantro leaves, chopped
- dash salt & pepper
Directions
- THE DOUGH:
- Add the flour and salt to a food processor and pulse, slowly pour in the oil and water while pulsing until well combined.
- Remove the blade from the processor and pull out the dough with your hands, work the dough in your hands just long enough to form a smooth ball. Place the dough ball in a bowl, cover and refrigerate until ready to use.
- THE FILLING:
- Preheat the broiler on your oven. Spread the poblanos on a foil lined baking sheet and broil the poblanos flipping them over halfway through until the skins are charred, about 5 to 7 minutes per side.
- Allow the poblanos to cool then remove the stems, seeds and blackened skin. Chop and set aside.
- Heat 1 TBSP of the oil in a medium skillet over medium heat until hot. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, cumin, and chili powder and cook 30 more seconds or until garlic becomes fragrant.
- Take off the heat and stir in the eggs, olives, serrano, cilantro and feta. Add salt and pepper to taste.
- ASSEMBLING THE EMPANADAS:
- Place a baking sheet in the oven and preheat the oven to 425° F.
- Take the dough ball out of the fridge and divide into 6 equal dough balls. Roll the balls out into flat circles about 6 inches in diameter.
- Place the filling in the center of each dough circle about a 1/2 inch from the edge. Brush the edges with a little water, fold the dough circles in half and press the edges together with a fork to seal.
- Brush the empanadas all over with 2 TBSP of cooking oil.
- Place the empanadas on the hot baking sheet in the oven and bake for 30 to 35 minutes or until golden brown.
- Let the empanadas rest 5 minutes before serving.
- AVOCADO DIPPING SAUCE:
- Puree the avocado dipping sauce ingredients together in a blender. Add salt and pepper to taste and serve with the empanadas.
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