Shrimp and Chile Poblano Empanadas

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Several years ago, in the town of Teuchitlán, Mexico I had these savory shrimp and chile poblano empanadas. Since I started my blog, it’s been on the list of recipes, however, I have a mental resistance to making pastry dough. My dough cracks, sticks, rolls out to thick, too thin and it never rolls out as a circle. Solution? Use frozen puff pastry from the grocery store.

The town of Teuchitlán in the state of Jalisco is about an hour west of Guadalajara. It’s adjacent to the major prehispanic archaeological pyramid site of Guachimontones. The site was discovered in 1970 and consists of multiple circular mounds of staggered levels. But don’t wait to visit Guachimontones before you taste these empanadas from Teuchitlán . Let’s get started.

Ingredients

Makes 8

1 tablespoon olive oil

1/2 cup onion, chopped

2 cloves garlic, minced

1/2 cup tomato, diced

1/2 cup roasted poblano, cut strips (1-2 chiles) See Notes for instructions

2 tablespoons cilantro, chopped (or other herb)

8 oz shrimp, diced ½ inch pieces

1 cup oaxaca cheese, shredded (or other melting cheese)

Salt and pepper

Frozen puff pastry, defrosted (package of 8 squares)

1 egg beaten

Preparation

At medium heat sauté, in olive oil, onions 3-4 minutes until transparent and soft. Add garlic, tomato and poblano rajas and stir for 3 minutes. Add the shrimp and herbs and sauté 2 minutes. Salt and pepper to taste.

Line a baking sheet with parchment paper or oil it lightly.

Sprinkle a cutting board with flour, lay out a square pastry, brush the edges with egg wash. Add about 2 tablespoons of filling in the middle and top generously with cheese. Fold the square diagonally to make a triangle, lining up the edges of the pastry. Place the empanada on the baking sheet and press the edges with the tines of a fork and brush with egg wash and prick tops with a fork.