I’d Rather be Cooking

For the video, click here.

• 4-6 strawberries, diced
• 1 small Hatch green chile, quick roasted to get the skin off, then diced fine
• 4 oz. cream cheese
• 1 egg yolk
• 1/2 - 3/4 C sugar (depending on how sweet you want it)
• 1 t vanilla extract (I like to use Mexican or Tahitian vanilla here)
• 1 package pie dough, cut into ~4.5″ rounds (yields 10-12 rounds)
• 2 egg yolks to brush the top
• optional: warm caramel sauce, sugared pecans (recipe and video), and fresh whipped cream

Preheat oven to 400 degrees F. Beat the cream cheese, egg yolk, sugar, and vanilla in a bowl with a hand mixer until combined and fluffy. Fold in the strawberries and green chiles.

Place about 1 T of the filling a little off center into a round of the pie dough, fold over, and crimp with a fork. Place on a cookie sheet. Repeat with remaining filling and rounds. Brush tops of each with egg yolk, sprinkle with some sugar and cinnamon. Bake 12-14 minutes until golden brown.

To serve: drizzle with warm caramel sauce (or chocolate sauce), top with some sugared pecans and a dollop of fresh whipped cream. Heaven in an empanada!