Print

Roasted Poblano Cilantro Empanadas Recipe:

8 Empanadas

Ingredients

Dough

  • 1 1/4 Cups Oat Flour + 1 tablespoon for rolling dough
  • 1 1/4 Cups Chickpea Flour
  • 1 Tablespoons Chia Seeds - ground into a powder
  • 1/2 Teaspoon Sea Salt
  • 1/2 Teaspoon Black Pepper
  • 1/2 Cup + 1 Tablespoon Warm Filtered Water + extra for sealing empanadas
  • 1/2 Cup Butter - melted

Filling

  • 2 Large Poblano Peppers about 1 1/2 cups - roasted - deseeded - destemmed - diced
  • 1 Garlic Cloves - minced
  • 1 1/2 Cups Jack Cheese - shredded
  • 1 1/4 Cups Cilantro - roughly chopped
  • 1/4 Teaspoon Sea Salt - or to taste
  • 1/8 Teaspoon Black Pepper

Curtido Style Slaw - best prepared at least 4 hours in advance or even better, the day ahead.

  • 1 1/2 Cups Red Cabbage - thinly sliced
  • 1 1/2 Cups Green or Savoy Cabbage - thinly sliced
  • 1/2 Red Onion - thinly sliced
  • 3 Cups Filtered Water - boiling
  • 1 Carrot - about 1/2 cup - grated
  • 1/2 Cup Radish - thinly sliced - cut into matchsticks
  • 1/4 Cup Apple Cider Vinegar
  • 1 - 2 Jalapeño or Serrano Peppers - minced
  • 1 Garlic Clove - minced
  • 3/4 Teaspoon Sea Salt - or to taste
  • 1/8 Teaspoon Black Pepper

Garnish

  • Curtido Slaw
  • Roasted Tomatillo Salsa

Instructions

Curtido Style Slaw

  1. Place the cabbage, carrots, and onion into a large bowl.
  2. Pour the boiling water over, cover, then set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as you can.
  3. Add the cabbage and carrots back to the bowl and toss with the remaining ingredients.
  4. Let set at room temperature for a couple hours. Then chill.

Dough

  1. Add the two flours, pepper and salt into a large bowl and mix together.
  2. Melt the butter and mix with water, add a little to chia seeds, whisk, then mix in the rest of the liquid.
  3. Stir in the flour.
  4. Mix until the dough forms a slightly sticky ball.
  5. It will firm up as it sits.
  6. Place the dough on a piece of parchment paper, form into a disk and wrap tightly then place in the refrigerator for 30 minutes.
  7. While the dough is chilling, prepare the filling.

Filling

  1. Dice the poblano peppers for filling.
  2. When cool, mix in the cheese, cilantro, garlic, salt and pepper.

Assemble

  1. Preheat the oven to 375°.
  2. Sprinkle a little flour onto a piece of parchment paper and roll out the dough fairly thin.
  3. Use a 5 inch round cookie cutter to make 8 circles.
  4. Or use a plate and cut with a knife around the plate.
  5. Once you have each circle of empanada dough cut out, fill them with 3 tablespoons of filling.
  6. Spread some water around the edges and fold over to seal.
  7. Use a fork to crimp the edges.
  8. Gently poke a fork on top to let steam escape.
  9. Place on a baking sheet and into the oven for 20-25 minutes or until golden.
  10. It's ok if some cheese comes out while baking.