Corn and Poblano Empanadas

These little empanadas are a perfect snack. Packed with flavor from poblano peppers, corn, 2 kinds of cheese, and a simple spice blend. No complicated crimping or frying necessary for a nice presentation and delicious results.

Corn and Poblano Empanadas

Makes 24-30 empanadas

Dough
3 ¾ cups all-purpose flour
1 tablespoon sugar
1 ½ teaspoons salt
12 tablespoons unsalted butter, cut into ½ inch pieces and chilled
1 ¼ cups ice water

Filling
2 tablespoons unsalted butter
12 ounces (2-3) poblano chiles, stemmed, seeded, and finely chopped
3 scallions, white parts minced, green parts sliced thin
2 garlic cloves, minced
¼ teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper
¾ cup frozen corn, thawed
4 ounces (1 cup) pepper jack cheese, shredded
4 ounces (1 cup) queso fresco, crumbled

Olive oil, for brushing

1. Process flour, sugar and salt together in food processor until combined, 2-3 seconds. Scatter butter pieces over flour mixture and pulse until mixture resembles cornmeal, about 16 pulses. Transfer mixture to a large bowl. Working with ¼ cup ice water at a time, sprinkle water over flour mixture and using a stiff rubber spatula stir and press dough until dough sticks together and no bits of flour remain (you may not need all the water).

2. Turn dough out onto a clean, dry counter or cutting board and press into a cohesive ball. Divide into 2 pieces. Turn each piece of dough onto a sheet of plastic wrap, flatten into a disk, wrap tightly, and refrigerate for at least 1 hour.

3. Meanwhile make the filling: Melt butter in 12-inch skillet over medium heat. Add poblanos and scallion whites and cook until softened and lightly browned, about 8 minutes. Stir in garlic, oregano, cumin, coriander, and ¼ teaspoon salt and cook until fragrant, about 30 seconds. Stir in corn and season with salt and pepper to taste. Transfer mixture to a bowl, let cool slightly, then cover and refrigerate until completely cool, about 1 hour, Stir in pepper jack, queso fresco, and scallion greens.

4. Preheat oven to 425°F. Line two baking sheets with parchment paper.

5. Let chilled dough sit on counter for 10 minutes to soften slightly before rolling. On a lightly floured surface, roll dough disk into 18-inch circle, about 1/8 inch thick . Using a 3 or 4 inch round biscuit cutter cut out 12-15 rounds, discarding dough scraps. Place about 1 tablespoon filling in center of each cut dough round. Brush edges with water and fold dough over filling, Press to seal, and crimp edges with a fork. Transfer to 1 prepared sheet, cover and refrigerate. Repeat with remaining dough disk and filling.

6. Brush tops with oil and bake until golden brown, 20-30 minutes, switching and rotating the sheets halfway through baking. Let cool five minutes before serving.

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