Refried Bean Poblano Empanadas
Ingredients
- 3 cup all-purpose flour (sub gluten-free all purpose flour)
- 1/2 tsp salt
- 1-1/2 stick butter (chopped into small cubes - it's easier to do this when it's very cold)
- 1 egg (whisked)
- 1/4 cup water (or milk, plus more as needed)
- 1 TBSP olive oil
- 1/2 onion (chopped)
- 1 poblano pepper (seeded and chopped, sub green bell pepper)
- 1/2 cup corn (fresh, frozen or canned)
- 1 cup salsa (any kind you like)
- salt and pepper to taste
- 1 tsp cumin
- 1/2 tsp chipotle powder (sub chili powder, careful if you don't like heat)
- 15 oz can of refried beans (you will have leftover refried beans - see notes)
- 1/2 cup shredded cheese (optional, vegans leave out)
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