Poblano Cream Cheese Empanadas Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			6 ounces cream cheese, at room temperature 2 poblano chiles, charred, peeled, stemmed, seeded and cut into 1/2 inch cubes 1 (1-pound) package frozen puff pastry, thawed Flour, for dusting 1 large egg, beaten 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper
			Preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray. In a medium bowl, combine the cream cheese and poblanos until well incorporated. Season the filling with salt and pepper. Unfold 1 sheet puff pastry on a lightly floured surface. Using a floured rolling pin, roll out to 1/4-inch thickness. Using pizza cutter into 2.5 x 2.5" sqaures. Repeat with the remaining puff pastry sheet. Spoon 1 teaspoon cream cheese mixture in the center of each square. Brush the edge of each square with egg wash and fold each empanada into a triangle. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 30 minutes. Serve warm.