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2 cups poblano pepper slice, frayed, for the filling
1 potato, raw grated, for filling
1/4 liters cream, for the filling
salt, and pepper, for the filling
1 egg, for the brightness of the pie
30 grams sugar, for the brightness of the pie
50 grams Philadelphia® cream cheese, for the dressing
1 tablespoon mayonnaise, for the dressing
1 tablespoon chipotle peppers in adobo sauce, for the adderazo
1 teaspoon oil, to flour the mold
flour, to flour the mold
Preparation
Preheat the oven to 180.
ENHARINING MOLD: In a rectangular mold or refractory put a tablespoon of oil, spread with a napkin all over the surface of the mold, put flour to stick to the entire mold and remove excess.
PIE BASE: On a table sprinkle flour and on this roll with the roller half of the paste to the size that covers the entire mold both the base and walls, should be the base half a centimeter thick, place it on the mold and in the base chop a bit.
Bake for 7 minutes or this medium cooked.
FILLING: In a pan put the oil with the onion to acitronar, add the grains of corn, the epazote branch let them fry a little, add the broth and let the grains soften and take the flavor of the epazote.
Add the potatoes, let them cook a little, add the rajas, salt and pepper, remove from the heat and wait for it to cool, remove the epazote branch.
Add the cream.
EMPANADA COVER: Extend the other half of the dough on the table with the help of the roller to fit the size of the mold.
Put the filling on the half cooked pasta and on the stuffing put the pie cover. Make small incisions on the lid.
BRIGHTNESS OF THE PIE: in a cup beat the egg with a spoonful of sugar, with a fork or brush varnish the pie and finally sprinkle a little sugar.
Lower the oven temperature to 150 °, bake for 35 minutes or until golden brown.
DRESSING: Beat the cheese, the mayonnaise with the chipotle chiles marinated to make the accompanying dressing.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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