Chao Creamery Spicy Apple & Poblano Hand Pies with Coconut Chili Caramel Sauce
Serves 4-6 | Crafted with Creamy Original Chao Shreds
ABOUT THE FLAVOR ORIGIN
A little sweet, a little savory, these deliciously bold empanadas will keep your guests coming back for more. Made with chopped apple, walnuts, roasted poblano pepper, creamy Chao shreds, and a hint of chili powder, all folded into a perfectly golden empanada dough. Serve it with a side of coconut chili caramel dipping sauce for an extra burst of flavor.
Ingredients
Empanadas
1 Apple (green is preferred but not required)
1/2 cup walnuts
1 Poblano pepper
7 oz. Creamy Original Chao Shreds
1/4 cup Brown sugar
3 tbsp. Vegan Butter (plus 1 tbsp melted)
6 Empanada wrappers
1/2 tsp. Chili powder
1/2 tsp. Sea salt
Caramel Sauce
1/4 cup Vegan caramel sauce
1/4 tsp Chipotle powder
Preparations
RECIPE METHOD:
Set oven to broil. Place poblano pepper on a baking sheet and place under broiler. Turn every 1-2 minutes until skin is charred and blistered across the pepper. Transfer the pepper to a bowl and cover with plastic wrap then set aside.
Set oven to 375 degrees
Place walnuts on a baking sheet and bake for 3-4 minutes or until slightly toasted. Remove from pan and set aside.
Remove the pepper from the bowl, and using a paper towel, brush away the blistered skin. Cut the pepper open, scrape away the seeds and membrane, and dice in 1/2 inch pieces.
In a skillet over medium heat, add the vegan butter and apples. Stir to coat the apples and sautee for 5 minutes before adding the brown sugar, poblanos, salt, chili powder and walnuts. Cook for another 5-7 minutes or until apples are soft. Remove from heat, transfer to a heat safe dish, and cool in the fridge (around 30 minutes)
Lay the empanada wrappers out on a board. Divide the apple filling and the Chao shreds between the six wrappers. Using your fingers or a pastry brush, wet the seam where the dough will meet itself when folded in half. Fold the dough and crimp, then move the empanadas to a baking sheet
Bake empanadas in the oven for 20 minutes or until puffed and golden. Turn the pan half way through cooking.
Warm caramel sauce and add chipotle powder, stir to combine. Top empanadas with sauce and serve.
