Poblano and Corn Hand Pies

Name: Poblano and Corn Hand Pies
Yield: Makes 16 pies, Serves 6 to 8
Cuisine: Central & South American
Ingredients: 1 (15-ounce) can, pinto beans, 3 tablespoons liquid reserved, beans rinsed; 1 1/2 cups, frozen corn, thawed; 6 ounces, pepper Jack cheese, shredded (1½ cups); 3 , scallions, white parts minced, green parts sliced thin; 2 tablespoons, vegetable oil; 3 , poblano chiles, stemmed, seeded, and cut into ¼-inch pieces; 2 , garlic cloves, minced; 2 teaspoons, minced fresh oregano or ½ teaspoon dried; 1 1/2 teaspoons, ground cumin; 1 1/2 teaspoons, ground coriander; , Salt and pepper; 4 cups (20 ounces), all-purpose flour; 2 teaspoons, salt; 1 teaspoon, baking powder; 8 tablespoons, vegetable shortening, cut into ½-inch pieces; 1 cup, vegetable broth; 2 , large eggs, lightly beaten; 5 tablespoons, vegetable oil

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Main Courses

Central & South American

Tender, flaky, and subtly savory pastry shells encase a hearty filling of poblano chiles, pinto beans, and pepper Jack cheese.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVESMakes 16 pies, 6 to 8

TIME1¾ hours, plus 45 minutes chilling and 30 minutes cooling

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

Empanadas, a favorite for their hearty filling and savory shells, can be found in different iterations throughout Latin America. We were inspired to make similar hand pies with a vegetarian filling. To get dough that was easy to work with a...

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