Don't always eat the same thing, prepare this rajas and corn empanada that tastes delicious, and the best part is that you're already eating vegetables.
2 cups Poblano chile strips, blanched, for the filling
1 potato , raw grated, for the filling
1/4 liters cream , for the filling
salt , and pepper, for the filling
1 egg, for the glaze of the empanada
30 grams sugar , for the glaze of the empanada
50 grams Philadelphia® cream cheese , for the dressing
1 tablespoon mayonnaise, for the dressing
1 tablespoon chipotle chile in adobo sauce, for the dressing
1 teaspoon oil , for dusting the mold
flour , for dusting the mold
Preparation
45 mins
45 mins
Medium
Preheat the oven to 180°.
DUST THE MOLD: In a rectangular mold or baking dish, put a tablespoon of oil, spread it with a napkin over the entire surface of the mold, sprinkle flour to stick to the mold and remove the excess.
EMPANADA BASE: On a table, sprinkle flour and on this, roll out half of the dough to the size that covers the entire mold, both the base and the sides, leaving a thickness of half a centimeter for the base, place it in the mold and prick the base a little.
Bake for 7 minutes or until half-cooked.
FILLING: In a skillet, put the oil with the onion to sauté, add the corn kernels, the epazote sprig, let them fry a little, add the broth, and let the kernels soften and absorb the flavor of the epazote.
Add the potatoes, let them cook a bit, add the rajas, season with salt and pepper, remove from heat and wait for it to cool, remove the epazote sprig.
Add the cream.
EMPANADA TOP: Roll out the other half of the dough on the table with a rolling pin to the size to cover the mold.
Place the filling over the half-cooked dough and put the empanada top over the filling. Make small incisions on the top.
GLAZE FOR THE EMPANADA: In a cup, beat the egg with a tablespoon of sugar, using a fork or brush, coat the empanada and finally sprinkle a little sugar on top.
Lower the oven temperature to 150°, bake for 35 minutes or until golden brown.
DRESSING: Beat the cheese, mayonnaise, and adobo chipotle peppers to make the accompanying dressing.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?