Vegetarian Empanadas

Directions

1. 1
   Preheat the oven to 180 degrees Celsius.
2. 2
   In a bowl, add the flour, salt, and sugar. Add the egg in the middle.
3. 3
   Separately, melt the shortening in 1/2 cup warm water. Pour into the middle of the flour, salt, and sugar and knead. The dough should be soft and smooth. Cover with a rag and let it rest for 30 minutes.
4. 4
   Make 4-centimeter balls. Flatten with the rolling pin until thin.
5. 5
   Roast the poblano chilies, let them sweat, then peel. Cut into thin strips and set aside.
6. 6
   Spray cooking oil into a skillet and place over medium-high heat. Slice the onion into thin half moons and add to the skillet. Once it turns golden brown, add the garlic and cook for 2 more minutes. Remove and mix with the poblano chili strips. Let it cool.
7. 7
   Add the cream and cheeses. Season with salt and pepper to taste.
8. 8
   Fill the empanada dough circles with the filling. Close the empanadas and seal with a fork. Brush with the remaining egg and make a few holes in the empanada to let the vapor out.
9. 9
   Bake until golden brown and serve.