Poblano Cream Cheese Empanadas

• 4 ounces cream cheese, at room temperature
• 2 poblano chiles, charred, peeled, stemmed, seeded and cut into 1/2-inch cubes
• 1 (1-pound) package frozen puff pastry, thawed
• Flour, for dusting
• 1 large egg, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray.
2. In a medium bowl, combine the cream cheese and poblanos until well incorporated.
3. Season the filling with salt and pepper.
4. Unfold 1 sheet puff pastry on a lightly floured surface.
5. Using a floured rolling pin, roll out to 1/4-inch thickness.
6. Using a 5-inch diameter cutter, cut out 4 circles.
7. Repeat with the remaining puff pastry sheet.
8. Spoon 1 tablespoon cream cheese mixture in the center of each round.
9. Brush the edge of each circle with egg wash and fold each empanada into a half moon.
10. Crimp the edges with a fork.
11. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 30 minutes.
12. Serve warm.

cream cheese, poblano chiles, pastry, flour, egg, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/marcela-valladolid/poblano-cream-cheese-empanadas-recipe.html (may not work)