Poblano and Corn Hand Pies

Poblano and Corn Hand Pies are a delightful take on the Latin American favorite, empanadas. These hand pies feature a flaky and tender dough filled with a flavorful mixture of poblano chiles, hearty pinto beans, corn, and pepper Jack cheese. The vegetable shortening in the dough ensures ease of handling and a sturdy structure, making it perfect for filling while baking to a golden-brown crisp. The filling’s combination of warm spices, mashed beans, and sautéed vegetables creates a rich and savory experience with just the right amount of heat. The hand pies are finished by baking on preheated and oiled baking sheets, producing a delightful crust without the need for deep frying. They are perfect for a quick and delicious meal, and the recipe can be easily adapted for make-ahead options.

MAKES 16 PIES, SERVES 6 TO 8

INGREDIENTS:

FILLING:

• 1 (15-ounce) can pinto beans, beans rinsed, 3 tablespoons liquid reserved
• 1½ cups frozen corn, thawed
• 6 ounces pepper Jack cheese, shredded (1½ cups)
• 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
• 1½ teaspoons ground cumin
• 1½ teaspoons ground coriander
• Salt and pepper

DOUGH:

• 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

INSTRUCTIONS:

1. FILLING: In a large bowl, mash one-quarter of the beans with the reserved liquid using the back of a wooden spoon until coarsely mashed. Stir in the remaining beans, corn, shredded pepper Jack cheese, and minced scallion greens.
2. In a 12-inch nonstick skillet, heat vegetable oil over medium-high heat until shimmering. Add poblano chiles and minced scallion whites, and cook, stirring occasionally, until softened for about 3 to 5 minutes. Stir in minced garlic, oregano, ground cumin, ground coriander, ½ teaspoon of salt, and ¼ teaspoon of pepper. Cook until fragrant, about 30 seconds. Transfer the poblano mixture to the bowl with the beans and stir well to combine. Season with salt and pepper to taste and let it cool slightly. Refrigerate the filling until completely cool, which may take 45 minutes to 1 hour. The filling can be refrigerated for up to 2 days.
3. DOUGH: In a food processor, process all-purpose flour, salt, and baking powder until combined for about 3 seconds. Add the vegetable shortening and pulse until the mixture resembles coarse cornmeal, about 6 to 8 pulses. Add vegetable broth and lightly beaten eggs, and pulse until the dough just comes together, about 5 pulses. Transfer the dough to a lightly floured counter and knead until it forms a smooth ball, about 20 seconds. Divide the dough into 16 equal pieces. Form each piece into a smooth, tight ball with cupped hands. The dough can be covered and refrigerated for up to 24 hours.
4. Adjust the oven racks to the upper-middle and lower-middle positions and place 1 rimmed baking sheet on each rack. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
5. Working with one piece of dough at a time, roll it into a 6-inch circle on a lightly floured counter. Place a heaping ¼ cup of the cooled filling in the center of the dough round. Brush the edges of the dough with water and fold the dough over the filling to form a half-moon shape. For neat pies, trim any ragged edges with a pastry wheel. Use the tines of a fork to make a decorative crimp that tightly seals the pies. Pierce the top of each pie once with the fork.
6. Drizzle 2 tablespoons of vegetable oil onto each hot baking sheet, then return the sheets to the oven for 2 minutes. Gently brush the tops of the shaped and filled pies with the remaining 1 tablespoon of oil. Carefully place 8 pies on each prepared sheet and cook until they turn golden brown, which should take about 20 to 25 minutes, switching and rotating the sheets halfway through baking.
7. Transfer the hand pies to a wire rack and let them cool to room temperature, approximately 30 minutes. Serve and enjoy!