1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. Start by roasting the poblano pepper. Place it directly on your stovetop burner or under the broiler, turning occasionally, until the skin is charred and blistered on all sides (about 5-7 minutes). Transfer to a bowl and cover with plastic wrap for 10 minutes to steam.
3. Once cooled, peel off the charred skin, remove seeds, and finely chop the poblano. This step fills the kitchen with an irresistible smoky aroma that always makes me smile.
4. To make the dough, whisk together the flour and salt in a large bowl. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
5. Slowly add the ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork it; a tender dough is the secret to flaky empanadas. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
6. While the dough chills, heat olive oil in a skillet over medium heat. Add the diced onion and garlic, cooking until soft and fragrant, about 3 minutes.
7. Add the shredded chicken, chopped poblano, cumin, salt, and pepper to the skillet. Stir to combine and cook for another 2-3 minutes to marry the flavors. Take a taste here—this filling is what will make your empanadas unforgettable.
8. Remove the filling from heat and stir in the shredded cheese and cilantro, if using. Set aside to cool slightly.
9. Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Using a 4-inch round cutter or the rim of a glass, cut out circles.
10. Spoon about 1 to 2 tablespoons of the filling onto the center of each dough circle. Fold the dough over to form a half-moon shape, pressing the edges together to seal. Crimp with a fork for a classic look and extra seal power.
11. Place the empanadas on your prepared baking sheets. Brush the tops with the beaten egg to give them that irresistible golden shine.
12. Bake for 20-25 minutes, or until the empanadas are puffed and golden brown. The kitchen will fill with an inviting aroma that makes waiting nearly impossible.
13. Let the empanadas cool for 5 minutes on a wire rack before serving. This little pause makes them easier to handle and gives the filling a chance to set—trust me, it’s worth it.

One of my favorite memories is watching my kids’ faces light up as they bite into these warm empanadas. It’s a reminder that food is more than just eating—it’s sharing moments that become stories we tell over and over.