Vegetarian Empanadas

• 1/2 kilogram flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 eggs
• 1/2 cup water
• 50 grams vegetable shortening
• 2 1/2 poblano peppers
• cooking oil spray
• 1 1/2 onions
• 3 cloves garlic minced
• 2 1/2 tablespoons low fat sour cream
• 3/4 cup goat cheese crumbled
• 1 1/2 cups chihuahua cheese diced
• salt
• ground black pepper

1. Preheat the oven to 180 degrees Celsius.
2. In a bowl, add the flour, salt, and sugar. Add the egg in the middle.
3. Separately, melt the shortening in 1/2 cup warm water. Pour into the middle of the flour, salt, and sugar and knead. The dough should be soft and smooth. Cover with a rag and let it rest for 30 minutes.
4. Make 4-centimeter balls. Flatten with the rolling pin until thin.
5. Roast the poblano chilies, let them sweat, then peel. Cut into thin strips and set aside.
6. Spray cooking oil into a skillet and place over medium-high heat. Slice the onion into thin half moons and add to the skillet. Once it turns golden brown, add the garlic and cook for 2 more minutes. Remove and mix with the poblano chili strips. Let it cool.
7. Add the cream and cheeses. Season with salt and pepper to taste.
8. Fill the empanada dough circles with the filling. Close the empanadas and seal with a fork. Brush with the remaining egg and make a few holes in the empanada to let the vapor out.
9. Bake until golden brown and serve.

kilogram flour, salt, sugar, eggs, water, vegetable shortening, peppers, cooking oil spray, onions, garlic, sour cream, goat cheese, chihuahua cheese, salt, ground black pepper

Taken from www.yummly.com/recipe/Vegetarian-Empanadas-627054 (may not work)