Ingredients
10
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Medidas
Select all ingredients
750 grams puff pastry, for the empanada
3 tablespoons vegetable oil, for the filling
2 cups corn kernels, for the filling
1 onion, medium sliced, for the filling
1 sprig epazote, for the filling
1 cup chicken broth, for the filling
2 cups Poblano chile strips, blanched, for the filling
1 potato, raw grated, for the filling
1/4 liters sour cream, for the filling
salt, and pepper, for the filling
1 egg, for the shine of the empanada
30 grams sugar, for the shine 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 vegetable oil, for dusting the mold
flour, for dusting the mold
1.65 libras puff pastry, for the empanada
1.52 onzas líquidas vegetable oil, for the filling
11.46 onzas corn kernels, for the filling
1 onion, medium sliced, for the filling
1 sprig epazote, for the filling
8.45 onzas líquidas chicken broth, for the filling
8.82 onzas Poblano chile strips, blanched, for the filling
1 potato, raw grated, for the filling
8.45 onzas líquidas sour cream, for the filling
0 salt, and pepper, for the filling
1 egg, for the shine of the empanada
1.06 onzas sugar, for the shine of the empanada
1.76 onzas Philadelphia® cream cheese, for the dressing
0.51 onzas líquidas mayonnaise, for the dressing
0.61 onzas chipotle chile in adobo sauce, for the dressing
0.17 onzas líquidas vegetable oil, for dusting the mold
0 flour, for dusting the mold
7.5 tazas puff pastry, for the empanada
3 tablespoons vegetable oil, for the filling
2 cups corn kernels, for the filling
1 onion, medium sliced, for the filling
1 sprig epazote, for the filling
1 cup chicken broth, for the filling
2 cups Poblano chile strips, blanched, for the filling
1 potato, raw grated, for the filling
1 taza sour cream, for the filling
0 salt, and pepper, for the filling
1 egg, for the shine of the empanada
2.5 cucharadas sugar, for the shine of the empanada
3.3 cucharadas Philadelphia® cream cheese, for the dressing
1 tablespoon mayonnaise, for the dressing
1 tablespoon chipotle chile in adobo sauce, for the dressing
1 teaspoon vegetable oil, for dusting the mold
0 flour, for dusting the mold
750 grams puff pastry, for the empanada
4.5 centilitros vegetable oil, for the filling
325 gramos corn kernels, for the filling
1 onion, medium sliced, for the filling
1 sprig epazote, for the filling
25 centilitros chicken broth, for the filling
250 gramos Poblano chile strips, blanched, for the filling
1 potato, raw grated, for the filling
0.25 liters sour cream, for the filling
0 salt, and pepper, for the filling
1 egg, for the shine of the empanada
30 grams sugar, for the shine of the empanada
50 grams Philadelphia® cream cheese, for the dressing
1.5 centilitros mayonnaise, for the dressing
17.25 gramos chipotle chile in adobo sauce, for the dressing
5 mililitros vegetable oil, for dusting the mold
0 flour, for dusting the mold
