Today it's time to satisfy your cravings with some crunchy Green Mole Empanadas with Corn and Roasted Poblano Peppers. The traditional fillings of an empanada are meat, chicken, or cheese, although, according to the region, there are also typical fillings such as poblano peppers with cheese, mushroom with cheese, and chicken with mole.
After trying this recipe, which we are sure you are going to love, we encourage you to try preparing empanadas with your favorite ingredients...it's always worth it!
250 gr of puff pastry
4 roasted poblano peppers, peeled and sliced
1 cup of precooked corn kernels
1 jar of Green Mole Paste
200gr of cotija cheese in small cubes (substitutes: feta, fresco, halloumi, paneer)
1 egg lightly beaten
Prepare the Mole according to the instructions on the package. (also available in the product description)
When the mole is ready, stir in a bowl with the rajas, the corn kernels, and the cheese. Try not to get too liquid.
Spread the puff pastry on a work table, and cut circles of approximately 10 cm. Let rest in the refrigerator for 20 minutes to prevent shrinkage after baking.
After this time, place a portion of the mole mixture in the center of each circle, close the empanadas, and varnish with the beaten egg.
Arrange in an oven tray and bake at 200 °C for 20 minutes or until golden.
Extra: For the filling you may also like Creamy Poblano Peppers, check out the recipe here.
Let us know how it goes, take a picture, and tag us on Instagram @clocfood