Oven-Baked Empanada Recipe | Cruise Scoop

Ingredients

• 1 tablespoon peanut oil
• 1 tablespoon ground cumin
• ½ teaspoon smoked paprika
• ½ small onion, minced
• 1 clove garlic, minced
• 2 medium Yukon gold potatoes, peeled and cut into ¼-inch cubes
• ¼ cup plus 1 tablespoon water
• 1 poblano pepper, grilled and minced
• 1 rotisserie chicken, shredded
• Kosher or sea salt
• 1 egg yolk, beaten
• 1 package puff pastry