Rajas Empanadas

Eric Godinez
Eric Godinez
Don't miss out on trying these rajas empanadas, as they have the perfect combination of crispy dough and creamy, crunchy strips. The best part? You probably already have everything you need in your kitchen to make these rajas empanadas! So you know, don't miss this opportunity to try these empanadas filled with poblano strips with cream and corn. Serve them with guacamole, salsa macha, or even chimichurri. They're finger-licking good! Argentinian empanadas Rice pudding empanadas picadillo empanadas
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 4 cups flour 4 cups flour
  • 1/2 teaspoons baking powder 1/2 teaspoons baking powder
  • 1 teaspoon salt 1 teaspoon salt
  • 1 cup vegetable shortening 1 cup vegetable shortening
  • 1 cup butter 1 cup butter
  • 1 egg 1 egg
  • 1/4 cups water 1/4 cups water
  • 1 egg 1 egg
  • 1/2 cups onion, diced 1/2 cups onion, diced
  • 1 clove garlic, finely chopped 1 clove garlic, finely chopped
  • 2 cups Poblano chile strips
  • 1 cup corn kernel
  • 1/2 cups sour cream 1/2 cups sour cream
  • 1/4 cups vegetable oil
  • salt and pepper
Preparation
1h
25 mins
Medium
  • For the dough: beat the powders, lard, butter, egg, and water until the mixture has a homogeneous consistency.
  • Let the dough rest for 10 minutes and roll it out with a rolling pin. Cut portions with a 10-centimeter ring.
  • For the filling: heat the oil in a pan and sauté the onion and garlic.
  • Add the poblano strips and corn kernels and sauté for 5 more minutes.
  • Incorporate the cream and season with salt and pepper.
  • Fill the empanada disks with the poblano strips.
  • Place the empanadas on a baking tray, brush with egg, and bake at 180°C for 25 minutes.
  • Serve the empanadas with sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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