Roasted Poblano Cilantro Empanadas
[Vegan, Gluten-Free]

To Make the Curtido-Style Slaw:

1. It's best if you make this slaw the day before.
2. Place the cabbage, carrots, and onion into a large bowl. Pour the boiling water over, cover, then set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as you can.
3. Add the cabbage and carrots back to the bowl and toss with the remaining ingredients. Let set at room temperature for a couple hours. Then chill.

To Make the Dough:

1. Add the two flours, pepper, and salt into a large bowl and mix together.
2. Melt the vegan butter and mix with water, add a little to chia seeds, whisk, then mix in the rest of the liquid. Stir in the flour.
3. Mix until the dough forms a slightly sticky ball. It will firm up as it sits.
4. Place the dough on a piece of parchment paper, form into a disk, and wrap tightly then place in the refrigerator for 30 minutes.
5. While the dough is chilling, prepare the filling.

To Make the Filling:

1. Dice the poblano peppers for filling. When cool, mix in the cheese, cilantro, garlic, salt, and pepper.

To Assemble:

1. Preheat the oven to 375°F.
2. Sprinkle a little flour onto a piece of parchment paper and roll out the dough fairly thin. Use a 5-inch round cookie cutter to make 8 circles. Or use a plate and cut with a knife around the plate.
3. Once you have each circle of empanada dough cut out, fill them with 3 tablespoons of filling.
4. Spread some water around the edges and fold over to seal. Use a fork to crimp the edges. Gently poke a fork on top to let steam escape.
5. Place on a baking sheet and into the oven for 20-25 minutes, or until golden. Some of the cheese may come out during baking.