Poblano Peppers with Soy Sauce Pastry Braid
A good looking appetizer. Buttery pastry filled with poblano peppers, onions and soy sauce.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 8 slices
- 1 tablespoon olive oil
- 1 medium white onion sliced
- 3 garlic cloves finely chopped
- 2 poblano chiles washed, seeded and cut in long thin strips (called rajas in Spanish)
- 2 tablespoons Kikkoman Soy Sauce a versatile ingredient that can be used to cook many different types of cuisines
- 1 pie crust dough
- 2 oz pepper jack cheese sliced
- 1 egg yolk
Pre-heat oven to 325 degrees F.
Heat oil over medium-high heat in a medium pan. Add onion and cook until soft (approx 8 minutes). Mix in garlic and cook for 2 more minutes. Add poblano strips, cook 3-4 more minutes.
Add soy sauce to onion-poblano mix, cover and cook for 5 minutes. Uncover and cook for 5 minutes more or until all liquid has evaporated.
Cover a baking sheet with parchment paper. Unroll the pie crust on top of it. Put the pepper jack cheese slices in the middle of the pie crust in a line, leaving 1 inch uncovered at both edges. Top cheese with the rajas and soy sauce mixture.
With a knife, cut diagonal lines from center to edge on both sides of the crust, just make sure the cut starts 1/2 inch from either side of the filling (cheese and rajas-soy sauce mix). Fold the 1/2 inch uncut side over the top of the filling, then braid by taking the first strip from the right side, crossing it over from right to left on top of filling. Then take a strip from the left side, move it from left to right over top of the filling and repeat until finished.
Take the egg yolk, add a little water to thin it out, and brush it over the top of the braid. Bake for 20 minutes or until golden. Let it rest for 10 minutes and serve.