Beef and roasted poblano empanadas from Cook with Me: More Than 150 Recipes for the Home Cook (page 18) by Alex Guarnaschelli

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Notes about this recipe

  • averythingcooks on August 09, 2021

    So I did deviate here (& in one major way) so I'll mostly comment on the filling. I used a mix of chorizo sausage & grd beef and I have jarred roasted poblanos right now so I chopped up a handful and stirred them in. We really liked this mixture but when forming the empanada, I also added a handful of grated cheddar to each. I made her dough but where I really deviated was that it chilled far longer than suggested (ie only 4 hours?) AND I cooked these in the air fryer (based on the directions from a different recipe). Overall we were happy, but I will try a different dough with this filling next time.

  • darcie_b on April 01, 2021

    This recipe makes a generous amount of dough so you could probably make a little more filling if you are so inclined. I substituted Anaheim for the poblano and mascarpone for the cream cheese and thought the flavor was still top notch. My husband has already asked when I'm going to make these again.

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