How to make Argentinian Empanadas

Roast 2 poblanos and 2 jalapenos on a sheet tray lined with foil or parchment.

Remove stems from jalapenos and Serrano peppers, and de-seed jalapenos if desired.

Chop one onion in half; set one half aside for filling and roast the other half with the vegetables.

Add garlic cloves to the roasting vegetables, seasoning with canola oil and Balinese truffle salt.

Roast the vegetables until charred but not burnt.

Remove corn silk and slice corn off the cob into a mixing bowl.

Dice the remaining half onion, purple potatoes, and add to the mixing bowl for filling.

Pick mint leaves, and chop parsley and cilantro for chimichurri.

Blend roasted vegetables with fresh herbs, red wine vinegar, honey, and olive oil until smooth.

Plastic wrap the roasted poblanos to steam off their skins.

Saute onions and potatoes in canola oil in a medium heat pan until softened, seasoning with salt.

Equipment Needed

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