Recipe by:  Rishta Khaitan


Serves 6-8

  • 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 tsp salt
  • 1/2 tsp freshly ground pepper


Preheat the oven to 177 C (350 F). 

  • In a medium bowl, combine the cream cheese and roasted poblanos until well incorporated.
  • Season the filling with salt and pepper.
  • Unfold 1 sheet puff pastry on a lightly floured surface. Using a floured rolling pin, roll out to 1/4-inch thickness.
  • Using a 5-inch diameter cutter, cut out 4 circles. Repeat with the remaining puff pastry sheet.
  • Spoon 1 Tbsp cream cheese mixture in the center of each round. Brush the edge of each circle with egg wash and fold each empanada into a half moon. Crimp the edges with a fork.
  • Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash.
  • Bake until golden brown, about 30 mins.
  • Serve warm.

Download PDF here (more photos are in the PDF):  Mexican Poblano Cream Cheese Empanadas Rishta Kaitan